Paella Mixta

Transport yourself to Spain with this fragrant, quick-and-easy dish

Total Time30

Keyword: Dairy-Free (or can be), Fish & Seafood, Gluten-Free (or can be), Instant Pot, Meat & Chicken, Quick & Easy

Servings: servings

Calories: 398kcal

pressure cooker of Instant Pot can be made on the stove top but takes 2-3 times longer

2 tbsp olive oil
1 large yellow onion diced
1 tbsp minced garlic the equivalent of 4-5 cloves
3 oz Spanish chorizo cut into ¼-inch slices and then into quarters. Unlike Mexican chorizo, which is made with fresh meat, Spanish chorizo is a hard, cured sausage; the Palacios brand is the easiest to find; I usually use their sweet chorizo, but you cd try the spicy one if you like.
12 oz chicken thigh meat skinless, boneless; cut into 1-inch cubes
2 bay leaves
2 sprigs fresh thyme or ½ tsp dried thyme
2-3 generous pinches saffron Trader Joe's has the most affordable saffron
1 tbsp smoked paprika powder
½ tsp salt
½ tsp black pepper freshly ground
1 medium red bell pepper seeded & coarsely diced
1 medium yellow bell pepper seeded & coarsely diced
1 medium green bell pepper seeded & coarsely diced
6 oz green beans cut into bite-sized pieces
1 cup diced tomatoes fresh or canned
¾ cup Ben's parboiled rice
1 cup chicken bone broth
1 cup frozen peas
1 pound raw shrimp shell-on
1 pound raw mussels washed and cleaned
a squeeze of lemon juice
½ cup parsley coarsely chopped

On the SAUTE (high) setting of the Instant Pot, warm olive oil and sauté onions and garlic for 1-2 minutes, stirring. Add chorizo and sauté another 2 minutes, stirring frequently. Add the chicken and cook for another 2-3 minutes until browned all over.
Add the spices, herbs, bell peppers, and tomatoes, and stir to combine. Add rice and chicken bone broth and stir again.
Cover the pot and lock the lid. Set to HIGH PRESSURE for 4 minutes.
While the paella cooks, preheat the oven to 400F. Prepare a large oven-proof dish.
Once the 4-minute cooking time is up, let the pressure reduce naturally for 5 minutes, then press CANCEL and release the remaining pressure by switching the pressure valve to the VENTING setting. Cover the vent with a towel as the steam escapes.
Remove the lid and spoon the paella into the oven-proof dish. Season to taste with salt and pepper. Add a little lemon juice.
Fold in the peas, shrimp, and mussels (no need to stir energetically; it's OK if they're close to the surface). Cover tightly with aluminum foil and bake in the preheated oven 10 minutes until the mussels and shrimp are cooked through (taste one of each to check). Remove any mussels that haven't opened (they may not be safe to eat).
Scatter with the chopped parsley and serve immediately.
In a tightly sealed container this keeps in the fridge for 4-5 days; it freezes well, too.