Paella Mixta
(Seafood and Chicken Paella)

Have everything prepared before starting to cook the paella because it requires methodical and rapid assembly.

Approximate cooking time for the rice is only 17 minutes, but make sure the broth is boiling before adding.

The dish is cooked in a Spanish paella pan, a large shallow iron pan with sloping sides and two side handles. The flame of the stove should cover the bottom of the pan for even cooking.

1/2 pound green beans, ends trimmed

1/4 pound green peas

6 cups fish and/or chicken stock, about

1/2 cup extra-virgin olive oil

1/2 head garlic, pressed

1/2 bunch green onion

3 cups of Arroz Dacsa Valencia D.O.

Salt, to taste

1 tablespoon of sweet paprika

Freshly ground pepper

1 pound boned and skinned chicken breasts, cut in chunks

1/2 to 3/4 of a gram of saffron

1 pound chorizo Bilbao, cut each link in 3 pieces

1 pound white fish (such as halibut, sea bass, or monk fish), cut into 2-inch
chunks

2 or 3 medium clams per person

2 or 3 mussels per person

1 pound extra-large shrimp, peeled and deveined

1 (2-ounce) jar sweet red roasted peppers, well-drained

Lemon wedges

Heat olive oil over medium-high heat in 14-inch paella pan until
sizzling hot. Sauté shrimp on each side and put in a dish. Sauté fish meat until it turns white, remove from pan.

Season chicken  pieces with salt and pepper, and sauté on both sides, remove from  paella pan.

Sauté chorizo Bilbao for 1 minutes, add rice and sauté until light golden. At this point push rice to the side of paella pan, check if you need more olive oil and add accordingly.

Sauté green onion and garlic until translucent, add sweet red paprika and saffron threads. Coat rice with this mix.

Add broth to rice mixture, stir gently. Add chicken pieces. Stir and continue cooking, add green beans and peas.

10 minutes before dish is finished add shrimp and fish pieces.

Steam clams and mussels until open, add there juice to the paella pan and start arranging clams and mussels, bury clams and mussels opening up.

Garnish with strips of roasted red pepper and lemon wedges.

Makes 8 to 12 servings.

Information Source: Colman Andrews
Los Angeles Times

Colman Andrews is the author of "Catalan Cuisine" (Collier Books) and the forthcoming "Everything on the Table," to be published in November by Bantam. He is working on a book on contemporary Spanish cooking.