Paella Mixta
Recipe courtesy of Chef Mario Rojas of Toluca, Mexico. Paella Mixta includes poultry, meat, seafood and a variety of vegetables and spices.
Yield: 12 ServingsStandard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| chicken stock | 10 c. | 1. Remove 1 cup of the stock, add the saffron and reserve for later use |
| saffron threads | 1 tbsp. | |
| fryer chicken | 1 | 2. Cut the chicken and pork meat into small pieces. Place a round 14 to 16-inch paella pan over medium-high heat; add olive oil and season chicken and pork with salt and pepper. Add the meat to the pan and brown until golden on all sides. Remove and set aside |
| pork | 1 lb. | |
| olive oil | 1/2 c. | |
| salt, to taste | ||
| pepper, to taste | ||
| chorizo or fresh pork sausage | 1 lb. | 3. Add sausage to the pan and continue to cook until slightly browned and cooked to medium-well. Remove together with the other meat. |
| onions, diced | 2 c. | 4. In the same pan, add onions, green beans, bell peppers and garlic. Sauté 3-5 minutes. Add rice and stir-fry into the vegetables for 3-5 minutes. Add the 1-cup of stock with saffron and all remaining stock. Season with salt and pepper. |
| green beans, cut into 2 inch pieces | 1 c. | |
| red bell pepper, diced | 1 c. | |
| garlic, sliced | 1/4 c. | |
| parboiled rice | 3 c. | |
| sweet peas | 1 c. | 5. Return the meat to the pan and bring to a low simmer, stirring constantly. As you stir, the rice will absorb the liquid. At this point, distribute the meat and sausage evenly around the dish and top with the sweet peas, mussels, shrimp and snow peas. Cover tightly with foil and place on a low-heat setting for 40 to 45 minutes or until the liquid is absorbed. |
| black mussels | 24 (2 dozen) | |
| large shrimp | 24 (2 dozen) | |
| snow peas | 1/2 c. | |
