Main Course SpanishChickenSausageShrimpRiceTomatoArtichoke

Paella Mixta

Name: Paella Mixta
Yield: 7 servings
Cuisine: Spanish
Ingredients: 30 threads saffron, crushed (a scant ½ tsp.); 1 lb boneless skinless chicken thighs, cut into 2" pieces; 10 large shrimp, peeled and deveined; Kosher salt and freshly ground black pepper, to taste; 0.5 cup extra-virgin olive oil; 4 oz dry-cured Spanish chorizo, cut into ¼"-thick coins; 1 tbsp smoked paprika - used Paprika from the Spanish Table in Seattle - "amazing"; 3 cloves garlic, minced; 3 dried bay leaves; 3 medium tomatoes, minced; 1 small onion, minced; 7 cups chicken broth; 2½ cups short-grain rice, preferably Valencia or bomba; 10 oz box frozen artichoke hearts, thawed; 8 oz fresh or frozen peas; 3 jarred roasted red peppers, torn into ½"-thick strips; 12 mussels, cleaned and debearded

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Contains:Shellfish

High FODMAPTriggers: Asparagus or artichoke, Garlic, Onion, Peas, Stock or broth

Fructans · GOS

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

We made this for Thanksgiving in November 2014 and it was a huge hit. Quite a bit of prep work, but once done, easy to make and super tasty. This over-the-top Americanized paella…

Directions

1
Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add paprika, garlic, bay leaves, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
2
Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.

Diets

Fits as written

Gluten-free
Dairy-free
Egg-free
Nut-free
Low-carb
High-protein

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.