Stovetop Paella Mixta Recipe
Recipe By Serious Eats
Since the rice in paella must be stirred as little as possible, an even heat source is essential to prevent hot spots from scorching. One of the best ways to avoid that problem when cooking indoors is to use a smaller pan that's more appropriately sized to fit over a stovetop burner.
4.6
30 Rating -
Rate
2hr total
2hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Stovetop Paella Mixta Recipe
- As required For the sofrito
- 1.50 Dried aora peppers or 4 ancho chilies, optional; see note
- 0.13 cup Extra virgin olive oil
- 1.50 Medium Cloves Garlic, Minced
- 1 Medium yellow onions, finely diced
- 1/2 Ne large red pepper, stemmed, seeded, and finely diced
- None Kosher salt
- 1/2 tablespoon Tomato paste
- As required For the paella
- 1/2 tablespoon Extra virgin olive oil
- 1 Bone In, Skin On Chicken Thighs
- 0.17 cup Sofrito
- 0.13 teaspoon Sweet smoked spanish paprika
- pinch Pinch saffron threads
- 1.25 cup Boiling hot white chicken stock or low sodium broth, vegetable stock, or water, plus more as needed
- 0.38 cup Short grain spanish rice, such as bomba and calasparra
- 3 Large shelled shrimp
Nutrition
value
value
1744
calories per serving
84 g Fat133 g Protein106 g Carbs7 g FiberOther
Current Totals
- Fat84g
- Protein133g
- Carbs106g
- Fiber7g
MacroNutrients
- Carbs106g
- Protein133g
- Fiber7g
Fats
- Fat84g
Vitamins & Minerals
- Calcium270mg
- Iron8mg
- Vitamin A265mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B326mg
- Vitamin B6< 1mg
- Vitamin B9123mcg
- Vitamin B125mcg
- Vitamin C27mg
- Vitamin E9mg
- Copper1mcg
- Magnesium246mg
- Manganese4mg
- Phosphorus1147mg
- Selenium168mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats