Grilled Paella Mixta (Mixed Paella With Chicken and Seafood) Recipe
Ingredients (23)
- 6 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional; see note
- 1/2 cup (120ml) extra virgin-olive oil
- 5 medium cloves garlic, minced
- 4 medium yellow onions (1 1/2 pounds; 600g), finely diced
- One large (8-ounce; 225g) green pepper, stemmed, seeded, and finely diced
- One large (8-ounce; 225g) red pepper, stemmed, seeded, and finely diced
- One medium (10-ounce; 285g) leek, white and light green parts only, washed well and finely diced
- Kosher salt
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt
- 3 chicken legs (1 3/4 pounds; 800g), thighs and drumsticks split
- 6 pork tenderloin medallions (about 1 1/4 pounds; 565g total)
- 1/4 pound (115g) Spanish chorizo, cut into large dice (about 1/2 cup)
- One (14.5-ounce; 411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
- 1 cup (235ml) sofrito
- 1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
- Large pinch saffron
- 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
- 2.5 cups (17 1/2 ounces; 495g) short-grain Spanish rice, such as Bomba or Calasparra
- 12 littleneck clams, soaked in multiple changes of cold salted water until no sand can be found on the bottom of the bowl
- 15 mussels, beards removed
- 1/4 pound (115g) large shelled shrimp
- Lemon wedges, for serving
Directions
Learn how to make this recipe at Serious Eats