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Name: Paella Mixta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 medium ripe tomatoes; 1 pound medium shrimp peeled and deveined with tails on; 1 tsp La Dalia Sweet Smoked Paprika; 6 oz Imperial Chorizo cut into cubes and rounds; 1 yellow onion diced; 2 cloves garlic minced; 1 generous pinch saffron threads; 2 cups paella rice, Valencia or Bomba Arborio also works well and may be easier to find; 4 cups shrimp stock; 1 1/2 dozen Manila clams; 2 tbsp Italian parsley chopped; 2 bay leaves; 2 lemons cut into wedges for serving; Salt and pepper to taste

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INGREDIENTS

2 medium ripe tomatoes
1 pound medium shrimp ; peeled and deveined with tails on
1 tsp La Dalia Sweet Smoked Paprika
6 oz Imperial Chorizo ; cut into cubes and rounds
1 yellow onion ; diced
2 cloves garlic ; minced
1 generous pinch saffron threads
2 cups paella rice, Valencia or Bomba ; Arborio also works well and may be easier to find
4 cups shrimp stock
1 1/2 dozen Manila clams
2 tbsp Italian parsley ; chopped
2 bay leaves
2 lemons ; cut into wedges for serving
Salt and pepper to taste

INSTRUCTIONS

Pulp the tomatoes by coring and halving them and then grating the flesh on a box grater over a medium bowl. Discard the skins and set the pulpy mixture aside. Heat the chorizo in your paella pan for about 4 minutes until browned and the fat is rendered. Remove the chorizo and set aside, but leave the fat in the pan. Add onion to the fat and cook until soft, about 5 minutes. Add garlic, paprika, and saffron and cook until fragrant, about 30 seconds. Add tomato pulp and combine everything together. Cook for 3 minutes and stir in rice until it is completely covered. Add shrimp stock and chorizo and stir together, forming an even layer or rice with the chorizo closer to the top. Add bay leaves to the top – you will not stir the mixture again after this point.

Bring everything to a lively simmer and tent the paella pan with foil (if you are using a grill, just close the grill). Simmer until most of the liquid is absorbed, about 12 minutes, and then add the shrimp and clams with the hinge-side down. Re-tent the pan and cook until the clams have opened. Remove from heat and let stand with the foil on to allow the rice to finish steaming. Sprinkle with parsley and serve with lemon wedges.

HL Tips & Tricks

Your paella pan is designed to distribute the heat evenly, but if you are working with a small burner you will want to shift and rotate the pan a bit to ensure that the entire base of the paella pan is exposed to heat.

NOTES

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Paella Mixta

2 medium ripe tomatoes
1 pound medium shrimp peeled and deveined with tails on
1 tsp La Dalia Sweet Smoked Paprika
6 oz Imperial Chorizo cut into cubes and rounds
1 yellow onion diced
2 cloves garlic minced
1 generous pinch saffron threads
2 cups paella rice, Valencia or Bomba Arborio also works well and may be easier to find
4 cups shrimp stock
1 1/2 dozen Manila clams
2 tbsp Italian parsley chopped
2 bay leaves
2 lemons cut into wedges for serving
 Salt and pepper to taste

HL Tips & Tricks
Your paella pan is designed to distribute the heat evenly, but if you are working with a small burner you will want to shift and rotate the pan a bit to ensure that the entire base of the paella pan is exposed to heat.

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 4 Servings

Calories: 163
Calories from Fat: 21 (13%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.9g
Cholesterol 170.2mg		52 %
Sodium 191.1mg		7 %
Potassium 495.1mg		13 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 3g	12 %
	Sugars, other 9.6g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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