Classic Mixed Paella

Ingredients

• 2 tbsp olive oil
• 400g boneless, skinless chicken thighs, cut into 2-3cm pieces
• 150g cooking chorizo, sliced into rounds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, deseeded and diced
• 1 large green bell pepper, deseeded and diced
• 1 (400g) can chopped tomatoes
• 1 tsp smoked paprika
• 0.5 tsp saffron threads, crushed and steeped in 2 tbsp hot water
• 300g paella rice (Bomba or Arborio if Bomba is unavailable)
• 750ml hot chicken stock (ensure gluten-free)
• 200g raw king prawns, peeled and deveined
• 250g fresh mussels, scrubbed and de-bearded
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Prepare the Base: Heat the olive oil in a large paella pan (or a wide, shallow frying pan) over medium-high heat. Add the chicken thigh pieces and chorizo slices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and the chorizo has rendered some fat. Remove the chicken and chorizo from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pan and cook for 5-7 minutes until softened and translucent. Add the minced garlic and diced red and green bell peppers, cooking for another 5 minutes until the peppers start to soften.
3. Build Flavour: Stir in the chopped tomatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to reduce slightly and the flavours to meld.
4. Add Rice and Saffron: Stir in the paella rice, ensuring each grain is coated in the tomato and vegetable mixture. Pour in the saffron threads steeped in hot water. Stir gently for about a minute.
5. Add Stock and Cook Rice: Pour in the hot chicken stock. Bring the mixture to a simmer, then return the cooked chicken and chorizo to the pan, distributing them evenly. Season with salt and pepper. Do not stir the rice extensively from this point onwards, as it inhibits the formation of the 'socarrat' (the crispy bottom layer).
6. Simmer and Add Seafood: Reduce the heat to low, cover the pan loosely with foil (or a lid if it fits), and simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice and the rice is nearly cooked.
7. Finish with Seafood: Arrange the raw king prawns and fresh mussels on top of the rice. Cover again and continue to cook for another 5-7 minutes, or until the prawns are pink and opaque, and the mussels have opened. Discard any mussels that do not open.
8. Rest and Serve: Remove the paella from the heat and let it rest, covered, for 5 minutes. This allows the flavours to settle and the rice to finish cooking. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side.

Serving Suggestions

Serve your Classic Mixed Paella directly from the pan, allowing everyone to admire its vibrant colours and enticing aroma. A simple green salad with a light vinaigrette makes an excellent accompaniment, cutting through the richness of the paella. Crusty bread is also great for soaking up any leftover juices.

Pairing Tips

This hearty and flavourful paella calls for drinks that can stand up to its complexity without overwhelming it. For beer lovers, a crisp, dry Lager or a refreshing Pale Ale works wonderfully, cutting through the richness of the chicken and chorizo while complementing the seafood. A Spanish-style Saison or a lighter Amber Ale would also be an excellent choice. If you prefer wine, a dry, crisp Spanish Albariño or a Verdelho is perfect, as is a light-bodied, unoaked Chardonnay or a dry Rosé. For a spirit pairing, a light, citrusy Gin & Tonic could provide a refreshing contrast.