Paella Mixta

By Jackie DeKnock  ,

November 26, 2015

We spent ‘the’ most absolutely delicious evening with Alicia and Jonathan from our Catalan Cooking Holiday Culinary Vacation in northern Spain. The evening evolved around paellas and wine pairing. What a delicious way to spend an evening, savouring Spain’s best specialty dishes. A gastronomic evening that I’ll never, ever forget, thank you Alicia and Jonathan!

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Short-grain rice

Pork chops, diced

Chicken, in small pieces



Steamed Mussels

Onion, chopped


Red Bell Pepper, in strips

Green Beans

Sweet Dried Red Pepper

‘Picada’ – garlic, saffron, parsley, a little white wine

Fish Broth



Salt the meats, fish and seafood. In a ‘paella’ pan, cook each one separately and set aside. Do the same with the vegetables (except the onions). Now caramelize the onion and when golden, add all of the previously cooked ingredients and stir. Add the rice and the sweet red pepper, and stir for 1 minute. Add the fish broth and the ‘picada’ and stir again. Now place the shrimp and mussels on top, and cook for 8 minutes on the burner and 4 minutes more in an oven at 180 º C or 350º F.

This authentic recipe is Alicia’s and she cooks from the heart. Experiment with the amounts, creativity is encouraged. Use more or less of an ingredient depending on your taste buds, that's how to create the perfect Paella dish!

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)


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