Esta paella mista espanhola é uma das criações mais emblemáticas da gastronomia ibérica, onde mar e terra se encontram numa harmonia perfeita de sabores e texturas. A combinação de frango tenro, frutos do mar frescos e o dourado açafrão cria um espetáculo visual e gastronómico que celebra a riqueza dos ingredientes mediterrânicos.

Ingredientes

  • Lulas
  • Camarões inteiros
  • Miolo de camarão
  • Miolo de mexilhão
  • Berbigão
  • Frango
  • Azeite
  • 1 cebola grande
  • 2 dentes de alho
  • 1 folha de louro
  • ½ pimento vermelho
  • 1 colher de chá de açafrão
  • Arroz agulha
  • Sal e pimenta

Preparação

  1. Arranjar as lulas e cortar às rodelas. Descascar os camarões e reservá-los.
  2. Num tacho, colocar as cascas e as cabeças destes e encher com água. Levar ao lume para fazer um caldo para o arroz (deixar ferver um pouco).
  3. Cortar os peitos de frango aos cubos. Numa frigideira, colocar o azeite e fritá-los.
  4. Depois de fritos, retirar o frango e, utilizando o mesmo refogado, fritar as lulas.
  5. Picar a cebola, alhos e pimento. Numa frigideira grande (suficiente para todos os ingredientes) colocar os ingredientes picados, a folha de louro, o azeite e levar ao lume.
  6. Depois de estarem cozidos, juntar o arroz e ir mexendo até ficar translúcido. Adicionar o frango, as lulas, o miolo de camarão, o camarão inteiro, o miolo de berbigão e o caldo (a quantidade certa em função do arroz.
  7. Num pouco de caldo diluir o açafrão e adicionar à frigideira. Ir mexendo, deixar cozinhar, provar e temperar com sal e pimenta. Servir de seguida.

Nota: A paella pode ser feita com diversos ingredientes, consoante o gosto de cada um: coelho, frango, ervilhas, feijão verde, marisco, etc…

Here’s the English version of this iconic Spanish mixed paella below

Spanish Mixed Paella

This magnificent Spanish mixed paella represents the evolution of the traditional Valencian dish, bringing together the best of land and sea in one spectacular pan. The combination of tender chicken, fresh seafood, and golden saffron creates a feast for both the eyes and palate, embodying the communal spirit of Spanish dining where family and friends gather around the paellera to share this iconic dish.

What makes this mixed paella particularly special is the technique of building layers of flavour – from the aromatic sofrito base to the rich seafood stock made from prawn shells and heads. The key is maintaining the right balance between proteins whilst ensuring the rice achieves that perfect texture – tender yet with a slight bite, infused with the golden colour and distinctive aroma of saffron. This is the kind of dish that transforms any gathering into a celebration.

Ingredients

  • Squid
  • Whole prawns
  • Prawn meat
  • Mussel meat
  • Cockles
  • Chicken
  • Olive oil
  • 1 large onion
  • 2 garlic cloves
  • 1 bay leaf
  • ½ red pepper
  • 1 teaspoon saffron
  • Long-grain rice
  • Salt and pepper

Method

  1. Clean the squid and cut into rings. Peel the prawns and set aside.
  2. In a saucepan, place the prawn shells and heads and cover with water. Bring to the boil to make a stock for the rice (let it simmer).
  3. Cut the chicken breasts into cubes. In a frying pan, add olive oil and fry them.
  4. Once fried, remove the chicken and, using the same oil, fry the squid.
  5. Chop the onion, garlic and pepper. In a large frying pan (big enough for all ingredients), add the chopped ingredients, bay leaf, olive oil and heat.
  6. Once cooked, add the rice and stir until translucent. Add the chicken, squid, prawn meat, whole prawns, cockle meat and stock (the right amount for the rice).
  7. Dilute the saffron in a little stock and add to the pan. Stir, let it cook, taste and season with salt and pepper. Serve immediately.

Note: Paella can be made with various ingredients according to taste: rabbit, chicken, peas, green beans, seafood, etc.