Skip to main content

Outdoor Cookery Valencia Style - Paella Mixta Recipe

by Chef Joseph Yacino

Paella Mixta Recipe - Palm Beach Personal ChefJune is the the beginning of Summer here in the northern hemisphere and it is also the when we celebrate the longest day of the year,  Skt. Hans as it is known throughout Scandinavia or St. John’s Day is celebrated with bonfires, and outdoor cookery.  Originally I wanted to do typical Norwegian fare, but after speaking with a dear friend I learned that the traditional foods have given way to “International Fare”.  Spain has a huge exPat Norwegian community and  Florida was founded by the Spaniards in 1513 by Ponce de Leon who led the first European expedition.populations.  So I thought I would  offer one of my favourite dishes from Valencia Spain, Paella.

Paella was originally a peasant dish, cooked over an open fire in the fields and eaten directly from the pan.  Originally snails were the main protein used as they were plentiful in the fields.  Occasionally rabbit or duck would be added and if you were really well off chicken. Every Spanish mother claims to make the best paella. Variations to the dish abound.  The three most well known versions are the “Valencian Paella” which is described above, the “Paella de Marisco”(seafood), and the “Paella Mixta” (a mixture of land animals, seafood, white rice and vegetables).  Below is my favourite version of the Mixta. This can easily be done on the grill or an open flame outside. You need to be able to regulate the heat.

Paella Mixta

Serves 6-8

5 cups/40 ounces/1.25 liters chicken broth
1/4 teaspoon/1 ml smoked paprika
1/2 teaspoon/2 ml saffron
1 small yellow onion, peeled
1/2 cup/4 ounces/125 ml olive oil
4 ounces/115g cured chorizo, cut into 1 inch/2.5 cm pieces
1 small chicken cut into 8 pieces
8 pieces of rabbit (or all chicken)
1 medium yellow onion, diced
6 cloves garlic, minced
2 cups/15 ounces/420g short grained Spanish rice (bomba)
4 plum tomatoes, diced
2 bay leaves
1 pound/450g medium shrimp (16-20)
16 clam and or mussels
4 ounces/115 g frozen peas
4 ounces/115 g pimento stuffed green olives
2 roasted red peppers, cut into strips
handful chopped parsley

In a large saucepan heat the broth with paprika, saffron and peeled onion to a boil.  Let simmer for 15 minutes while you are preparing the other ingredients.  In a metal paella pan with a 15 inch/38cm bottom pour in the oil.  Add the chorizo and cook for 7-8 minutes (notice the beautiful colour the oil turns from the chorizo).  Remove from pan to a dish add the chicken to the pan being careful not to crowd it or it will steam not brown.  You may need to do this in batches.  Cook on one side for 3-4 minutes and repeat on the other side.  Remove the pieces to the plate with the chorizo. Cook the rabbit the same way. Next add the diced onion and garlic. Cook for 2-3 minutes or the onions begin to soften stirring occasionally. Add the rice making sure to stir well coating with the oil for 2 minutes and it becomes opaque. Add in the tomatoes and bay leaves, stirring to combine.  Remove the whole onion from the broth.  Pour in 3/4 of the broth. It should cover the the rice completely.  Let the mixture boil for about 5 minutes stirring a couple of times.   Nestle the chicken, rabbit and chorizo into the rice. Cover and cook for 15 minutes.  Add the remainder of the broth, shrimp, clam/mussels and arrange the pepper strips on top sprinkling with the olives.  Cover and let cook for 5-10 more minutes. The rice on top should be a bit “al dente”.  Remove from heat, recover and let sit for 5-7 minutes.  Sprinkle with parsley and serve family style. You should have a layer of crispy toasted rice at the bottom of the pan called socarrat.

Popular posts from this blog

The Insulin Resistance Diet Protocol

NORMAN SCHMIDT DIABETES Insulin is a major issue for many individuals. While insulin is a natural part of a healthy system, when the body isn’t working perfectly then insulin can become a problem that results in pre-diabetes, diabetes, and weight loss, among many other issues. The rate of diabetes could easily become an epidemic that overwhelms the medical industry, especially as some numbers predict the rate of cases doubling from 190 million to 380 million over the next two and a half decades [1]. The good news is that in most cases insulin production in the body, and the body’s ability to properly handle it, is most often a dietary issue. This means that a proper eating plan that is carefully followed can be enough for most people to overcome their insulin resistance. Insulin resistance is a warning flag for diabetes and can make weight loss extremely difficult even for individuals who shouldn’t have a problem dropping pounds. This is where  the Insulin Resistance Die

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave