Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe

If you are ready to delight your senses with a festival of flavors and colors, this Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe is an absolute must-try. Imagine tender, golden-seared chicken thighs mingling with the smoky crispness of chorizo, succulent wild Argentinian shrimp, and briny clams nestled in a bed of perfectly cooked Bomba rice infused with saffron and paprika. Enhanced by fresh asparagus, peas, artichokes, and bright lemon zest, this dish captures the joyous spirit of springtime and the heart of Mediterranean cooking with each fragrant, savory bite.

Ingredients You’ll Need

Getting ready to make this Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe is a joy because every ingredient is thoughtfully chosen to build layers of amazing flavor and texture. These essentials work in harmony to create a dish that’s both visually stunning and deeply satisfying.

• 6 bone-in (skin-on) chicken thighs: Provides juicy, flavorful meat and crispy-skinned deliciousness.
• 8 oz Spanish chorizo (thinly sliced): Adds smoky, spicy notes and a satisfying crunch.
• 1 lb large wild Argentinian shrimp (peeled and deveined): Delivers sweet, ocean-kissed seafood flavor.
• 12 Manila or Littleneck clams (scrubbed and purged): Offers a briny taste that elevates the dish’s complexity.
• 2 tablespoons olive oil: For perfect searing and fragrant sautéing.
• Salt and black pepper: Essential seasoning to boost all the natural flavors.
• 1 small yellow onion (finely chopped): Infuses a sweet, aromatic base.
• 3 garlic cloves (minced): Adds warmth and depth to the flavor profile.
• 1 teaspoon smoked paprika: Provides that classic paella smoky earthiness.
• Big pinch saffron threads (bloomed in 2 tbsp warm water): Gives brilliant color and subtle floral aroma.
• 1 ½ cups Bomba rice or Arborio rice: The perfect starchy foundation that absorbs all the lovely liquid.
• ½ cup dry white wine: For deglazing and bright acidity.
• 3 ¼ cups warm chicken or seafood stock: Infuses richness and moisture.
• 1 cup asparagus (cut into 1 ½-inch pieces): Adds fresh, crunchy springtime brightness.
• ½ cup peas (fresh or frozen): Bursts of natural sweetness and vibrant color.
• 1 cup artichoke hearts (halved, jarred or frozen and drained): Offers an earthy, tender texture contrast.
• Zest and juice of 1 lemon: Lifts all the flavors with a zingy citrus slap.
• ¼ cup chopped flat-leaf parsley: For a fresh herbal finish.
• Microgreens (shaved raw asparagus, or edible flowers): Gorgeous, delicate garnishes to make the dish truly special.
• Lemon wedges (for serving): Essential for that last hit of freshness at the table.

How to Make Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe

Step 1: Searing the Chicken and Chorizo

Start by warming olive oil in a heavy-bottomed, oven-proof pan such as a rondeau or paella pan over medium heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down to sear until they turn a beautiful golden brown—roughly 6 to 8 minutes. Flip and cook for an additional 4 minutes for even color and flavor development. Remove the chicken from the pan and set it aside. Next, add the sliced chorizo to the pan and let it crisp up for 5 to 7 minutes, stirring occasionally. The rendered fat left behind will pack extraordinary flavor throughout the dish, so don’t discard it.

Step 2: Building the Flavorful Base

Lower the heat and add the chopped yellow onions to the pan, letting them soften and release their sweetness for 3 to 4 minutes. Stir in minced garlic, smoked paprika, and your saffron threads with the soaking liquid to infuse the base with that signature paella aroma. Toss in the rice and let it toast just for about 2 minutes, making sure every grain is coated in the fragrant oils and spices. Then pour in the dry white wine to deglaze—scraping up those golden bits stuck to the pan’s bottom is key for intense flavor. Finally, stir in the warm stock along with the asparagus, peas, and artichoke hearts for a burst of fresh spring color and texture.

Step 3: Assembling and Baking Part 1

Gently nestle the chicken thighs, skin-side up, into the rice mixture and scatter the crispy chorizo slices on top. This step fills the dish with layers of meaty flavor. Now, transfer the pan to a preheated oven at 375°F (190°C) and bake uncovered for 20 minutes. This gentle oven heat allows the rice to absorb all those wonderful juices while the chicken finishes cooking to tender perfection.

Step 4: Adding Shrimp and Clams

Remove the paella from the oven after 20 minutes and tuck in the peeled and deveined shrimp along with the cleaned clams. Cover the pan tightly with foil or a lid to create soothing steam inside the pan, which will cook the shrimp to juicy tenderness and coax the clams open in 10 to 12 minutes. Just a heads-up—if any clams stubbornly refuse to open, no worries: simply transfer them to a skillet with a little water or broth, cover and steam over medium-high heat until they open. Discard any that remain closed.

Step 5: Resting and Garnishing

Once the shrimp are opaque and the clams open, remove the cover and let the paella rest for 5 to 7 minutes. This resting time allows the flavors to meld beautifully and the rice texture to settle. Finish by sprinkling chopped parsley, lemon zest, and a generous drizzle of fresh lemon juice to brighten every spoonful. For an elegant touch, garnish with microgreens or thin ribbons of shaved raw asparagus and serve alongside wedges of lemon and crusty bread to soak up every last drop.

How to Serve Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe

Garnishes

Simple, fresh garnishes elevate the dish from great to unforgettable. Sprinkle chopped flat-leaf parsley for herbal brightness sprinkled across the warm rice. Lemon wedges are non-negotiable—they add that zesty snap that cuts through the dish’s richness. Consider topping the dish with delicate microgreens or edible flowers to bring an extra dash of visual cheer and subtle flavor notes that scream spring.

Side Dishes

This paella is a full meal on its own, but if you want to round it out, think light and crisp to balance its richness. A crunchy green salad with citrus vinaigrette or a simple roasted vegetable medley works wonders. Crusty artisan bread is perfect for mopping up all the luscious juices. For a cooler contrast, a chilled glass of dry white wine complements the seafood and smoky chorizo perfectly.

Creative Ways to Present

For an impressive feast presentation, serve the Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe family-style right from the pan to the center of the table—there’s nothing more inviting than everyone digging in together. Alternatively, compose individual servings on warmed plates to highlight the colorful array of ingredients. Adding edible flowers or finely shaved raw asparagus on top adds an artistic flair sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover paella keeps beautifully refrigerated in an airtight container for up to 3 days. The rice will continue to soak up flavors, making every bite even more intense. Just be sure to cool the paella completely before storing to maintain the best texture and taste.

Freezing

If you want to keep the magic of this Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe on hand longer, freezing is an option. Transfer leftovers into a freezer-safe container and chill for up to 2 months. Keep in mind that shrimp and clams may become a little softer after freezing, so freezing is best for paella without seafood or if you plan to use it in soups or casseroles later.

Reheating

To reheat, gently warm the paella in a covered skillet over low heat, adding a splash of broth or water to loosen the rice if needed. Avoid microwaving if possible, as it can dry out the seafood and alter the texture. Reheating slowly helps maintain the moist, flavorful integrity of this delightful dish.

FAQs

Can I use different types of seafood in this Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe?

Absolutely! Feel free to swap in mussels, scallops, or even squid depending on your preferences and availability. Just adjust cooking times slightly to ensure all seafood is perfectly done.

Is Bomba rice necessary for this paella, or can I substitute something else?

Bomba rice is ideal because it absorbs a lot of liquid without turning mushy, creating that perfect paella texture. Arborio rice works well as a substitute if you can’t find Bomba, but avoid long-grain rice as it won’t give you the right creaminess.

How do I know when the paella is fully cooked?

The rice should be tender but still hold its shape, and all the liquid should be absorbed. The chicken should be cooked through, shrimp opaque, and clams open. Resting the paella for a few minutes after baking also helps flavors settle and texture firm up.

Can I make this recipe vegetarian?

While this particular Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe is meat and seafood-based, you can create a vegetarian version by omitting animal proteins and using vegetable stock. Add hearty vegetables like bell peppers, tomatoes, mushrooms, and artichokes for a satisfying alternative.

What’s the best wine pairing for this dish?

A crisp, dry white wine like Albariño, Verdejo, or a Sauvignon Blanc complements the seafood and smoky chorizo beautifully. If red is your preference, a light-bodied Grenache will also work nicely without overpowering the dish.

Final Thoughts

There is something truly special about sitting down to a vibrant, colorful pan of Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe shared with loved ones. The blend of fresh spring vegetables, bold spices, and succulent proteins creates a dish that sings with every bite. I warmly encourage you to make this recipe—it’s a celebration you can serve any day, perfect for bringing people together and savoring the best flavors of the season all in one incredible meal.

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