Paella Mixta de Primavera (con Pollo, Camarones, Chorizo y Almejas)
Spring Paella Mixta (with Chicken, Shrimp, Chorizo & Clams)
Courtesy of Zimmysnook
Rated 4.0 stars by 1 users
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
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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
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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
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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)
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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
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Thomas Keller Commercial Clad Stainless Steel 6- QT Rondeau
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OvenBond Quarter Sheet Pan
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Provisions Stainless Steel Chef’s Tools
Protein
Aromatics & Base
Vegetables
To Finish
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Directions
Preheat oven to 375°F (190°C).
Sear Chicken & Chorizo
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.
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
Lower heat. Sauté onions for 3–4 minutes until soft. Stir in garlic, paprika and saffron (with soaking liquid).
Add rice and toast for 2 minutes. Deglaze with wine. Stir in warm stock, asparagus, peas, and artichokes.
Assemble & Bake - Part 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
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
Uncover and let rest 5–7 minutes. Finish with lemon juice, zest, and parsley. Garnish with microgreens, edible flowers, or raw, shaved asparagus.
Recipe Video
Recipe Note
Tips for Cooking Clams in Paella:
Clean and Prep Your Clams: Purge clams in cold salted water for 20–30 minutes to remove sand. Use fresh, tightly closed clams only.
Steam to Perfection: Clams require moist heat to open. Always cover the pan when baking with clams. If clams do not open, steam them separately with white wine and add them back before serving.Discard any unopened shellfish after cooking.
Clams vs. Mussels: Mussels tend to open more quickly and consistently than clams. They are a reliable alternative if you are cooking for a crowd.
