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Mixed Paella: Tomato Free

11:07 PM

Tonight was a great night. Tanya had the day off and spent almost all of it in the kitchen–which usually bodes well for my stomach and my taste buds. She knocked out a whole bunch of deliciousness that you'll certainly be reading about soon: apple butter, candied lemon peel, gluten-free flat bread (OH MY GOSH BREAD THAT TASTES GOOD!), rice crispy treats and, AND, paella.

Paella, folks–the last time we had paella, we were vacationing together along the Mediterranean. I lived in Berlin for a long, cold, snowy winter and, once Spring finally came, Tanya flew over to visit the city. We spent several day in Barcelona, wandering quaint cobblestone streets, drinking wine in the Spanish sun, soaking up Gaudi and tasting everything the city had to offer. For one particularly amazing pizza we shared paella mixta, or mixed paella. 

Us! In Barcelona!

The most delicious part of the entire dish is the socarrat, the layer of toasted rice on the bottom of the pan. For this reason, the most important thing you must know about cooking paella is that you do not stir it! Just shake it to mix. You want that delicious layer of rice to brown right up! Also, you don't necessarily need a paella pan for this, but you do want to use the largest skillet you own!

Prep Time: 20 minutes
Cook Time: 35 minutes

2 chicken breasts, cut and seasoned with paprika and oregano
2 chorizo sausages, cut into thick slices
1/2 cup lump crab meat
2 cloves of garlic, diced
1/2 spanish onion, diced
1/2 bunch of flat-leaved parsley, diced
1 yellow pepper, diced
2 cups Spanish short grain rice (we used Arborio... it's Italian, but it worked)
3 cups chicken stock
1 pinch of saffron
1/4 cup dry wine (we used a red because we had one open!)
salt and pepper, to taste
1 lemon, cut into wedges
yields 4 servings

1. Brown Your Chorizo And Chicken
Heat oil in your pan over medium heat. Saute the chorizo until brown, then remove it and set aside. Do the same with your chicken, then remove it and set aside.

2. Stir-Fry Your Veggies
Make a sofrito by sauteing the garlic, onion and parsley for two to three minutes on medium heat. Add the yellow pepper and cook everything until it caramelizes. Fold in the rice and fry it evenly to coat the grains, then pour in your chicken stock and simmer for ten minutes. Do not stir the paella! Move it around gently so the rice absorbs the liquid and cooks evenly. 

3. Add Everything Else
Add in your chicken, chorizo and saffron. Shake it and let it simmer until the rice is al dente, about 20 minutes. During the last five minutes, add in the crab. 

4. Turn Up The Heat!
When the paella is cooked and the rice is fluffy, turn up the heat for 40 seconds. You'll be able to smell the rice toasting on the bottom. Let it toast, but don't burn it!

Pair your freaking awesome paella with some delicious Spanish wine. You should definitely have guests over for this meal–you want to show off your skills, and you'll have a ton of leftovers if you don't!


See you soon,
Becky + Tanya

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  1. Yum!!! I too enjoyed some paella in Barcelona this year and it was heavenly. :)

  2. Yep. This is what I was looking for. 😊 Quick & easy paella!


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