How Do You Prepare Authentic Spanish Mixed Paella?
This is the recipe that springs to mind of most people when they think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. It’s easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken. • Serves: 6-8 • Difficulty: Easy • Preparation time: 60-90 minutes • Scrub and debeard the mussels and clams, discarding any that don’t close when tapped sharply. Set aside. • Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside. • In another skillet, heat a further 1/4 cup (2 fl. oz)olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme,
