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

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

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

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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

    • OvenBond Quarter Sheet Pan

    • Provisions Stainless Steel Chef’s Tools

    Directions

    1. Preheat oven to 375°F (190°C).

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    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.

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    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.

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    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.

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    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)

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