Description
A smoky, golden Spanish-inspired Grilled Paella Mixta featuring a flavorful mix of seafood and poultry, cooked outdoors for that perfect charred aroma and authentic taste.
Ingredients
Scale
- 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
Instructions
- Preheat the grill to medium-high heat and place your paella pan directly over it.
- Pour in olive oil and sauté garlic, tomatoes, and smoked paprika until fragrant.
- Stir in rice to coat it with the aromatic mixture, then add saffron-infused chicken broth.
- Spread the rice evenly and avoid stirring once it begins simmering.
- Grill the chicken separately until golden, then add it to the pan along with shrimp, mussels, and bell pepper slices.
- Let the mixture cook uncovered until the rice absorbs the broth and a golden crust forms at the bottom, about 20 minutes.
- Sprinkle with green peas and remove from heat, letting it rest for 5 minutes.
- Garnish with lemon wedges and fresh parsley before serving.
Notes
- Use short-grain rice for the best texture and flavor absorption.
- Do not stir once the broth is added to allow a crispy bottom crust to form.
- For extra smokiness, use charcoal instead of gas on the grill.
- Reheat leftovers gently with a bit of broth to restore moisture.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg