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chicken and shrimp paella

Cuban Paella Mixta

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Cuban

Description

Paella is party food, a delicious crowd pleaser with a Latin flair. This chicken and shrimp paella has a little chorizo thrown in for an irresistible spicy flavor.  


Ingredients

Scale
  • 1/3 cup olive oil   
  • 2 cups white onion, medium dice (about 1 large)   
  • 8 cloves garlic, pressed   
  • 1 red bell pepper, diced   
  • 1/3 cup chopped parsley   
  • 2 tablespoons tomato paste   
  • 1 1/2 tablespoons salt, more to taste* 
  • 1 tablespoon paprika, or a bit more* 
  • 3 cups Valencia rice  
  • 4 cups chicken broth  
  • generous pinch saffron affiliate link threads (Do not crumble the saffron.) 
  • 1 lb shrimp, peeled and deveined with tails on 
  • 2 lbs skinless, boneless chicken thighs
  • ½ lb ground Spanish chorizo (this is already cooked) 
  • 1 cup white wine   

For Garnish   

  • Jarred pimento peppers, cut into thin strips   
  • Frozen sweet green peas, thawed 

Instructions

  1. Heat paella pancaldero or skillet over medium heat for a few minutes.  While it heats, prepare your ingredients.
  2. Trim the excess fat from the chicken thighs and thoroughly dry them. Then season with smoked paprika and salt on both sides. Set aside. 
  3. Peel and devein the shrimp. Thoroughly dry and season with smoked paprika and salt on both sides. Set aside. Dice the onion and peppers.  
  4. Rinse the rice. (I usually just rinse once.) 
  5. Now that the pot is hot add the chorizo and cook for 2 minutes until it’s starting to crisp. Remove from the pot but leave the drippings.  
  6. Add the chicken thighs in one layer and don’t crowd them. Cook it in stages if necessary. Cook on each side for about 5 minutes each. Remove it and let it rest.  
  7. Add the shrimp and cook on one side for about 3 minutes (you don’t want it to overcook and get rubbery. It will finish cooking with the rice. Once it’s done on one side, remove it and let it rest.  
  8. Saute onions, garlic, pepper for about 5 minutes, until softened. 
  9. Stir and cook for one more minute. Stir in tomato paste and cook one more minute. 
  10. Add the rice and cook it for about 6 minutes.  
  11. Add the chicken broth, wine, and saffron threads. Add the chicken, shrimp, and chorizo and stir and adjust seasonings if needed.
  12. Bring to a boil, turn off the heat, and cover. Let it coast for about 20 minutes. Rice should be a bit al dente. If you want to cook it a little bit longer, let it coast for another 10 minutes. If you’re not serving right away, you can transfer the pot to a 250-degree oven while you get everything else ready.  
  13. Once the rice is al dente, add the garnish and serve. Let’s get the party started! 


Notes

Seasoning: You’ll season each element individually, so you may end up using a bit more (my son does not measure his spices). I usually use the measurements provided, so I suggest you measure out the spices first and then sprinkle them from your measured portion. If you end up running out, just use a little more, it will be fine. 

Pans: I used an extra large caldero affiliate link that has been in my family for decades. But you can use a paella pan affiliate link. I’ve also linked to a caldero that’s similar to the one I have. Keep in mind that this is a very large pot and you may not have many uses for it, unless you cook for large groups. 

Keywords: cuban paella, paella mixta, paella spices, chicken and shrimp paella

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