Name: Grilled Paella Mixta (Mixed Paella with Seafood, Poultry)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 3 tablespoons olive oil; 1 pound boneless chicken thighs; ½ pound shrimp, peeled and deveined; ½ pound mussels, cleaned; 2 cups short-grain rice (Bomba or Calasparra); 4 cups chicken broth; 1 teaspoon saffron threads; 1 teaspoon smoked paprika; 1 red bell pepper, sliced; 3 garlic cloves, minced; 2 medium tomatoes, grated or crushed; ½ cup green peas; Salt and black pepper to taste; Lemon wedges for serving

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There’s something undeniably special about a sizzling paella pan, filled with saffron-colored rice, smoky grilled chicken, juicy shrimp, and tender mussels. The aromas that rise from it are pure magic, like a warm invitation to gather around the table and share a meal that feels both rustic and celebratory. Grilled Paella Mixta is that perfect blend of land and sea, comfort and festivity, simplicity and flair.

Behind the Recipe

This version of paella takes a classic Spanish treasure and gives it a smoky twist with the grill. The idea was born one summer evening when I decided to take the traditional stovetop paella outside. As the chicken charred beautifully and the seafood kissed the flames, I knew this would be a recipe worth keeping. It’s the kind of dish that makes you linger outside, enjoying good company and good food as the sun dips low.

Recipe Origin or Trivia

Paella originated in Valencia, a sunny coastal region in Spain where rice fields meet the Mediterranean. Traditionally, it began as a humble farmer’s meal cooked over an open fire, using whatever ingredients were at hand—usually rabbit, chicken, or snails. Over time, as Spain’s ports became busier, seafood found its way into the pan, giving birth to the “paella mixta” we know today, a joyful fusion of land and sea. In Spain, the crispy rice layer at the bottom, called socarrat, is the prized reward of any good paella.

Why You’ll Love Grilled Paella Mixta (Mixed Paella with Seafood, Poultry)

The magic of this recipe lies in its versatility and charm. Here’s why it’s going to win your heart:

Versatile: You can swap ingredients to match what’s fresh, from clams to calamari or your favorite vegetables.
Budget-Friendly: Uses simple staples like rice, chicken, and shrimp that stretch beautifully for large gatherings.
Quick and Easy: The grilling method speeds up cooking while adding layers of flavor.
Customizable: Adjust the spice, seafood, or poultry to your liking without losing its essence.
Crowd-Pleasing: It’s colorful, fragrant, and made for sharing, the ultimate showstopper for outdoor dinners.
Make-Ahead Friendly: You can prep all ingredients beforehand and assemble them quickly on the grill.
Great for Leftovers: The flavors deepen overnight, making reheated portions even better the next day.

Chef’s Pro Tips for Perfect Results

To make your paella truly unforgettable, here are a few pro secrets I swear by:

Use short-grain rice like Bomba or Calasparra, which absorbs flavor beautifully without becoming mushy.
Preheat the grill well and keep consistent heat to create that perfect crispy socarrat.
Infuse your broth with saffron early—it’s the heart of the flavor and gives that signature golden hue.
Avoid stirring once the rice is cooking, as that helps form the crispy bottom layer.
Let it rest for a few minutes before serving to allow the flavors to meld.

Kitchen Tools You’ll Need

Before you begin, gather these essentials to make cooking seamless and enjoyable:

Paella pan: The wide, shallow shape ensures even cooking and that coveted crust.
Grill or outdoor burner: Adds smoky depth that defines this version.
Tongs: Perfect for turning the chicken and seafood.
Ladle or spoon: For distributing broth evenly.
Heatproof gloves: Essential for safely handling the hot pan.

Ingredients in Grilled Paella Mixta (Mixed Paella with Seafood, Poultry)

Every ingredient in this paella plays its own delicious role, coming together in harmony to create a dish that’s layered, colorful, and comforting.

Olive oil: 3 tablespoons, adds richness and helps brown the ingredients evenly.
Boneless chicken thighs: 1 pound, grilled for a smoky depth and tender bite.
Shrimp: ½ pound, adds sweetness and a touch of the sea.
Mussels: ½ pound, for that briny burst that complements the rice.
Short-grain rice (Bomba or Calasparra): 2 cups, soaks up all the saffron-infused broth.
Chicken broth: 4 cups, forms the flavorful base of the dish.
Saffron threads: 1 teaspoon, infuses the rice with its golden color and aroma.
Smoked paprika: 1 teaspoon, deepens the smoky character.
Red bell pepper: 1, sliced thin for color and sweetness.
Garlic cloves: 3, minced for a bold aromatic base.
Tomatoes: 2 medium, grated or crushed for acidity and freshness.
Green peas: ½ cup, for a pop of color and mild sweetness.
Salt and black pepper: to taste, to balance and enhance flavors.
Lemon wedges: for serving, to brighten every bite.

Ingredient Substitutions

Sometimes you need to improvise, and that’s perfectly fine with paella.

Chicken thighs: Can be replaced with chicken breast or turkey chunks.
Mussels: Swap for clams or omit entirely for a poultry-only version.
Saffron: If unavailable, use turmeric for color (though not the same aroma).
Short-grain rice: Arborio rice works in a pinch.
Green peas: Substitute with chopped green beans or edamame.

Ingredient Spotlight

Saffron: This golden spice is the soul of paella, lending its delicate aroma and vivid color. Always bloom it in warm broth before adding to the pan.
Smoked paprika: This Spanish favorite gives a hint of smokiness that complements the grilled flavor perfectly.

Instructions for Making Grilled Paella Mixta (Mixed Paella with Seafood, Poultry)

Cooking paella is an experience more than a recipe—it’s about building layers of flavor. Here’s how to make yours unforgettable:

Preheat Your Equipment: Heat the grill to medium-high and place your paella pan directly over it.
Combine Ingredients: Add olive oil, then sauté garlic, tomato, and paprika until fragrant. Stir in rice to coat it in the oil and aromatics.
Prepare Your Cooking Vessel: Pour in saffron-infused broth and spread the rice evenly. Avoid stirring once it starts simmering.
Assemble the Dish: Nestle the grilled chicken, shrimp, mussels, and sliced peppers over the rice.
Cook to Perfection: Cover and let cook until the rice is tender and a golden crust forms at the bottom, about 20 minutes.
Finishing Touches: Sprinkle with green peas and let the paella rest off the heat for 5 minutes.
Serve and Enjoy: Garnish with lemon wedges and fresh parsley, then serve straight from the pan.

Texture & Flavor Secrets

The beauty of paella lies in contrast. The rice should be tender yet firm, the chicken juicy, the shrimp slightly crisp at the edges, and the mussels briny and soft. The bottom layer, the socarrat, gives you that addictive crunch that completes the experience.

Cooking Tips & Tricks

A few small tricks make a big difference:

Use homemade broth if possible for deeper flavor.
Don’t overcook the seafood; add it near the end for perfect tenderness.
Keep a spray bottle of water nearby to manage flare-ups on the grill.

What to Avoid

Even seasoned cooks can slip up here, so take note:

Don’t stir once the broth is added, or you’ll lose the crispy crust.
Avoid overcrowding the pan; it needs space to cook evenly.
Don’t rush the resting period, it’s when the magic happens.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

You can grill the chicken and prepare the broth a day ahead. Store cooked paella in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water and warm on low heat to revive the texture without drying it out.

How to Serve Grilled Paella Mixta (Mixed Paella with Seafood, Poultry)

Serve this paella straight from the pan for maximum visual impact. Pair it with a crisp green salad, a side of roasted vegetables, or even a simple loaf of crusty bread to soak up every bit of flavor.

Creative Leftover Transformations

Turn leftover paella into flavorful stuffed peppers or rice cakes crisped in a skillet for breakfast. You can even toss it into a frittata for a quick meal twist.

Additional Tips

Keep your saffron stored in an airtight jar away from light to preserve its aroma. And when cooking for guests, prepare extra lemon wedges and a drizzle of olive oil for finishing at the table.

Make It a Showstopper

For presentation, serve paella in its rustic pan with bright garnishes of parsley, lemon, and roasted red pepper strips. The visual appeal and aroma will draw everyone to the table before you even call them.

Variations to Try

Vegetarian Paella: Replace seafood and chicken with artichokes, mushrooms, and chickpeas.
Seafood-Only Paella: Skip the poultry and load up on squid, scallops, and prawns.
Spicy Paella: Add a pinch of chili flakes or smoked hot paprika.
Paella Negra: Use squid ink for a dramatic black version with deep ocean flavor.
Rustic Country Paella: Incorporate seasonal vegetables and fresh herbs for an earthy touch.

FAQ’s

Q1. Can I make this paella indoors?
Yes, you can cook it on a stovetop using a wide skillet, though you’ll miss the smoky grill flavor.

Q2. What’s the best rice to use?
Short-grain rice like Bomba or Calasparra is ideal for soaking up flavor without getting mushy.

Q3. Can I freeze leftover paella?
Yes, freeze it in portions and reheat gently with a bit of broth to bring back moisture.

Q4. Why is my paella mushy?
Too much stirring or excess liquid can cause that. Stick to the right rice-to-broth ratio.

Q5. How do I get the crispy bottom layer?
Avoid stirring once simmering begins and maintain steady heat.

Q6. Can I skip saffron?
You can use turmeric for color, but the authentic aroma will be missing.

Q7. What pan size works best?
A 15-inch pan fits about 6 servings comfortably.

Q8. Should I cover the pan?
Lightly cover or tent with foil to trap heat but allow steam to escape.

Q9. Can I cook it entirely over charcoal?
Absolutely, charcoal adds incredible depth to the smoky flavor.

Q10. How do I know when it’s done?
The rice should be tender, and you’ll hear a gentle crackle at the bottom signaling the socarrat is forming.

Conclusion

Grilled Paella Mixta is more than just a meal, it’s a celebration in a pan. The way the smoke mingles with saffron, the golden rice glistens, and the seafood and poultry harmonize—it all feels like sunshine captured on a plate. So fire up your grill, gather your ingredients, and let the scent of Spain fill your backyard. Trust me, this one’s worth every bite.