Paella with Chicken and Seafood (Paella mixta)

Discover Paella with Chicken and Seafood (Paella mixta). Review the available recipe details and open the credited original source for the complete preparation method.

• 4 cups seafood stock ↔ Remplacer
• 8 saffron threads ↔ Remplacer
• 6 tablespoons extra virgin olive oil ↔ Remplacer
• 8 jumbo shrimp, (shelled and deveined) ↔ Remplacer
• Kosher salt ↔ Remplacer
• Freshly ground black pepper ↔ Remplacer
• 1 pound boneless skinless chicken thighs, (cut into 1-inch pieces) ↔ Remplacer
• 1 medium yellow onion, (diced) ↔ Remplacer
• 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces ((227g)) ↔ Remplacer
• 2/3 cup frozen or fresh peas ↔ Remplacer
• 3/4 cup chopped green beans, (cut in 1-inch pieces) ↔ Remplacer
• 1 cup canned crushed tomatoes ↔ Remplacer
• 1 garlic clove, (minced) ↔ Remplacer
• 1 3/4 cups Spanish bomba rice ((360g)) ↔ Remplacer
• 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary ((about a dozen)) ↔ Remplacer
• 1/2 pound fresh live Manila or little neck clams, purged and scrubbed ((8 to 10)) ↔ Remplacer
• 1/2 teaspoon smoked Spanish paprika ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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