Spring Paella Mixta with Chicken, Shrimp, Chorizo & Clams Recipe
This Spring Paella Mixta is a vibrant and flavorful Spanish-inspired dish featuring a delightful combination of chicken, shrimp, chorizo, and clams cooked with Bomba rice and fresh spring vegetables like asparagus, peas, and artichoke hearts. Infused with smoked paprika and saffron, this paella is baked to perfection to create a rich, savory meal ideal for sharing.
- Prep Time: 20 minutes
- Cook Time: 47 minutes
- Total Time: 1 hour 7 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Ingredients
Protein
- 6 bone-in (skin-on) chicken thighs
- 8 oz Spanish chorizo, thinly sliced
- 1 lb large wild Argentinian shrimp (16/20), peeled and deveined
- 12 Manila or Littleneck clams, scrubbed and purged
Vegetables & Herbs
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup asparagus, cut into 1 1/2-inch pieces
- 1/2 cup peas, fresh or frozen
- 1 cup artichoke hearts, halved (jarred or frozen and drained)
- 1/4 cup chopped flat-leaf parsley
- Microgreens (shaved raw asparagus or edible flowers for garnish)
Spices & Flavorings
- 1 teaspoon smoked paprika
- Big pinch saffron threads, bloomed in 2 tbsp warm water
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
Pantry & Liquids
- 2 tablespoons olive oil
- 1 1/2 cups Bomba rice or Arborio rice
- 1/2 cup dry white wine
- 3 1/4 cups warm chicken or seafood stock
For Serving
- Lemon wedges
- Crusty bread
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the paella mixture.
- Sear Chicken & Chorizo: Heat olive oil in a suitable oven-proof pan over medium heat. Season chicken thighs with salt and pepper. Place them skin-side down and sear until golden brown, about 6–8 minutes, then flip and cook for another 4 minutes. Remove and set aside. Add the sliced chorizo to the pan and cook until crisp, about 5–7 minutes. Remove with a slotted spoon and set aside. Drain excess oil, leaving a thin layer of rendered fat.
- Build the Base: Lower the heat and sauté the finely chopped onion for 3–4 minutes until soft. Stir in minced garlic, smoked paprika, and saffron with its soaking liquid. Add the rice and toast for 2 minutes to enhance the flavor. Next, deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Stir in the warm stock along with asparagus, peas, and artichokes.
- Assemble & Bake Part 1: Arrange the seared chicken thighs skin-side up on top of the rice mixture and scatter the reserved chorizo evenly. Avoid stirring to allow a crust to form during baking. Transfer the pan uncovered into the preheated oven and bake for 20 minutes.
- Add Shrimp & Clams – Part 2: Remove the pan from the oven and nestle the shrimp and clams into the rice. Cover the pan tightly with foil or a lid to trap steam. Return it to the oven and bake for an additional 10–12 minutes, until shrimp are opaque and the clams have opened. If any clams remain closed, they can be steamed separately in a skillet with a splash of water or broth until they open. Discard any unopened clams.
- Rest & Garnish: Uncover the paella and allow it to rest for 5–7 minutes to let flavors meld and excess moisture evaporate. Finish by adding lemon zest, juice, and chopped parsley on top. Serve garnished with microgreens or shaved raw asparagus alongside lemon wedges and crusty bread.
Notes
- To properly prepare clams, scrub and purge them in salted water for at least 20 minutes to remove sand and grit.
- If some clams fail to open during baking, steam them separately to ensure they are cooked; discard any that remain closed to avoid food safety risks.
- Using Bomba rice is ideal for authentic texture, but Arborio rice is a good substitute if Bomba is unavailable.
- This recipe requires an oven-proof pan like a paella pan, Dutch oven, or large skillet suitable for transferring to the oven.
- Using fresh seafood stock will enhance flavor, but chicken stock works well too.
