Paella Mixta de Primavera (con Pollo, Camarones, Chorizo ​​y Almejas)

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Spring Paella Mixta (with Chicken, Shrimp, Chorizo & Clams)

Courtesy of Zimmysnook
Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

This vibrant and flavorful Spring Paella Mixta brings together golden-seared chicken thighs, smoky Spanish chorizo, sweet shrimp, and briny littleneck clams in a saffron-scented rice base with seasonal spring vegetables like asparagus, peas, and artichokes. Finished with fresh lemon, herbs, and optional edible garnishes, it’s the ultimate one-pan meal for spring gatherings.

Ingredients

    Protein

    • 6 bone-in, skin-on chicken thighs
    • 8 oz Spanish chorizo, thinly sliced
    • 1 lb large wild Argentinian shrimp (16/20), peeled and deveined
    • 12 Manila or Littleneck clams, scrubbed and purged

    Aromatics & Base

    • 2 tablespoons olive oil
    • Salt and pepper 
    • 1 small yellow onion, finely chopped
    • 3 garlic cloves, minced
    • 1 teaspoon smoked paprika
    • Big pinch saffron threads, bloomed in 2 tbsp warm water
    • 1 1/2 cups Bomba or Arborio rice
    • 1/2 cup dry white wine
    • 3 1/4 cups warm chicken or seafood stock

    Vegetables

    • 1 cup asparagus, cut into 1 1/2-inch pieces
    • 1/2 cup peas (fresh or frozen)
    • 1 cup artichoke hearts, halved (jarred or frozen and drained)

    To Finish

    • Zest and juice of 1 lemon
    • 1/4 cup chopped flat-leaf parsley
    • Microgreens, shaved raw asparagus, or edible flowers for garnish
    • Lemon wedges, for serving

    Featured Products

    • ProBond Luxe® Polished Clad Stainless Steel Rondeaus with Lid — Medium (6-quart)
    • OvenBond Quarter Sheet Pan
    • Provisions Stainless Steel Chef’s Tools

    Directions

    1. Preheat oven to 375°F (190°C).

    Sear Chicken & Chorizo

    1. Warm olive oil in a 6-qt rondeau over medium heat. Season chicken with salt and pepper, then sear skin-side down until golden (6–8 minutes). Flip and cook 4 more minutes. Remove and set aside.
    2. Add chorizo and brown until crisp (5-7 minutes). Remove excess oil from the bottom of the pan, leaving only a thin layer of rendered fat for the next step.

    Build the Base

    1. Lower heat. Sauté onions for 3–4 minutes until soft. Stir in garlic, paprika and saffron (with soaking liquid).
    2. Add rice and toast for 2 minutes. Deglaze with wine. Stir in warm stock, asparagus, peas, and artichokes.

    Assemble & Bake - Part 1

    1. Nestle in the chicken thighs (skin-side up) into the rice mixture and scatter the chorizo. Do not stir. Transfer pan to oven, uncovered and bake for 20 minutes.

    Add Shrimp & Clams - Part 2

    1. Remove pan. Nestle shrimp and clams into the rice. Cover tightly with foil or a lid to create steam. Return to oven for 10–12 minutes, until shrimp are opaque and clams have opened. (See Tips for Cooking Clams in Paella)

    Rest & Garnish

    1. Uncover and let rest 5–7 minutes. Finish with lemon juice, zest, and parsley. Garnish with microgreens, edible flowers, or raw, shaved asparagus.