Paella Mixta

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Barcelona is my favourite place i've been (so far) and i lived on paella. this recipe from chow.com is the closest i've found to my favourite one. If you can't find paella rice, i've used arborio.

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Steps

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Heat the oven to 400f and arrange a rack in the middle.

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Core and halve the tomatoes.

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Grate the flesh side of each half on the large holes of a box grater set over a medium bowl , stopping when you get to the skin.

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Discard the skins.

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You should have about 3 / 4 cup of tomato pulp and juice.

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Set aside.

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Place the shrimp in a medium bowl , add 1 / 4 teaspoon of the paprika , and season with salt and pepper.

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Toss to combine and refrigerate.

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Place the chicken in a medium bowl and season generously with salt and pepper.

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Set aside.

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Place a 15-inch paella pan across two burners and heat over medium-high heat until hot , about 2 minutes.

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Add the chorizo to the pan and cook , stirring occasionally , until it has started to brown and the fat has rendered , about 2 to 3 minutes.

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Using tongs or a slotted spoon , transfer the sausage to a large bowl.

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Set aside.

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There should be a thin layer of rendered fat in the pan.

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If theres not enough , add 1 to 2 tablespoons of olive oil.

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Add th.

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Ingredients

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tomatoes, shrimp, paprika, fresh ground black pepper, chicken thigh, spanish chorizo, olive oil, yellow onion, garlic cloves, saffron thread, rice, kosher salt, low sodium chicken broth, mussels, fresh italian parsley, lemons