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Frying Pan Paella Mixta (Paella with Seafood and Meat)

Christine Gallary
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Chicken thighs, boneless skinless

6 oz

Spanish chorizo

12

Mussels

12

Shrimp (about 9 ounces), large

1

Garlic clove, medium

1 tbsp

Italian parsley, fresh leaves

1

Lemon, medium

1

Tomato (about 6 ounces), medium ripe

2/3 cup

Yellow onion, small

2 2/3 cups

Chicken broth, low-sodium

10 oz

paella rice

1

Black pepper, Freshly ground

3/4 tsp

Kosher salt

1 pinch

Saffron threads

3/4 tsp

Spanish paprika, smoked

1 tbsp

Olive oil