On the Grill with La Paella Mixta
I’m sure most of you are already familiar with Paella…one of the quintessential foods of Spain. You’re probably aware that paella is made with rice, saffron, a few vegetables and seafood or meat, or a combination of the two.
The latter is what I want to share with you today…the Mixed Paella, or Paella Mixta. If you’re like me, whenever you have a meal you like to have a little bit of everything…a taste of each. Paella is perfect for that…you get delicious bites of savory rice combined with prawns, mussels, clams, squid, chicken and pork, a pepper here and there and of course, gaaaaah-lic.
Paella can be made on the stove top, or on a special serpentine heating device specifically designed for paella, on an open flame (this is the best way guys…on the beach, rocks aligned just so to support the “paellera” (paella pan), with a view of the Gods), or, as I’ve done here, on the grill! Now that summer is upon us, I’m sure you’re all looking for new and exciting things to prepare on your grills…I know I am…Alvaro bought a new, behemoth grill…seriously, it’s like at least 3 times the size of our old one. Which wasn’t small. lmao Needless to say, we’ve been grilling more frequently since this purchase, and I’ve grown tired of steaks and burgers. Paella to the rescue! I’d love to hear your grill suggestions, guys….I really need new ideas. What’s your favorite thing to make on the grill? 
Here’s what you’ll need (approximately):
1 paellera (or other wide, flat grillproof dish–mine is 34cm)
Ingredients:
good olive oil
4-5 cloves garlic, minced
1 onion, minced
1 pepper, minced
a few thyme sprigs
1 bay leaf
1 small spoonful of Spanish paprika (sweet or smokey, your choice)
6-8 chicken wing drumettes
1/2 pound lean pork, in bite sized pieces
a generous pour of white wine (dry, table wine)
2 packets saffron threads (about 15 threads or so?)
2 cups arborio or other short grained, rounded rice
4 cups chicken broth
sea salt to taste
1 small to medium sized squid, cleaned and cut into rings–don’t you dare throw away those tentacles. I might have to come after you
1 pound clams, soaked in saltwater overnight to remove grit
5-6 mussels, soaked to remove grit, beards removed
1 pound prawns, thoroughly washed
1/3 cup frozen peas
Ya got all that? Whew! lol
Preparation:
First, you’ll need to season your paella pan. I like to buy the regular old metal kind. This means that they need to be seasoned first, much like a cast iron pan or wok. To season it, just lightly oil it, and rub it with a paper towel until mostly absorbed. There should be a thin layer of oil remaining on the surface, but just barely. You’ll need to repeat this after washing, so that your paella pan doesn’t rust.
Ok. Are we seasoned? Good. Let’s get cooking!
Drizzle your paellera with some extra virgin olive oil.
Toss the garlic in first, to lightly brown.
Once the garlic is nice and golden, add in the onion, pepper, thyme and bay.
Give it all a good stir, and keep at it until the vegetables are tender.
Add in the paprika and stir again.
Now push the vegetables to one side, and add in the chicken and pork.
You might want to lightly oil the paellera on that side again first.
Season with salt and pepper and brown.
When the meat is nice and browned, add in the wine. I can’t tell you exactly how much…just enough to coat the bottom…probably a good cup to 2 cups?
Add in the saffron and stir around.
Reduce this a bit.
Now add the rice and give it a good stir. Really good, because pretty soon I am going to take the spoon away from you. No, I’m not kidding. lmfao
Add the broth.
Arrange your chicken wings now, because you need to retire your spoon until the cooking has finished. I’m serious, now. Resist all urges to stir your paella. It’s imperative for the delicious crust or “costra.”
NO MORE STIRRING!
I MEAN IT! lmao
After about, oh, 10 minutes your paella should be bubbly and goooood looking, like this:
Now it’s time to arrange the seafood on top.
Just put it on there how you want to…I had some leftover prawns, so I threw them on the grill along side the paella for some impromptu pepper shrimp.
When your paella is just about done, throw on a generous handfull of frozen peas.
Let it cook until done (you’re allowed to poke a fork in there and check lol)
Once your paella is done, you’ll need to check to be sure there aren’t any unopened clams or mussels. Unopened clams/mussels = very, very bad. Throw them out.
Bad mussel:
Good mussel:
Now it’s time to serve! Just pile a bunch on your plate and serve with a wedge of lemon and a nice hunk of bread.
BTW…that black stuff at the right? The “costra.” Ideally it should be brown, not black, but I overcooked. Ooops! 
Ps…after you’ve washed your paella pan, you’ll need to season it again to prevent rusting.
What a super meal - far better than anything grilled.Well ok, maybe not a juicy steak, but still spectacular.
Comment by nina — July 16, 2008 @ 3:01 pm
OH OH OH…the photos capture the Paella wonderfully and I’m going to splurge on the Paella vessel in the fall.
Nikki, I just learned that the sign of a well made paella is the slightly crisp rice on the bottom…true?
Comment by Peter — July 16, 2008 @ 3:21 pm
ah! yo quiero una paellera!! even though it turned out a bit crispy, I bet the costra was still DELICIOUS (it’s one of my favorite parts of la paella).
Comment by Tony — July 16, 2008 @ 3:55 pm
This paella can wake me up in the middle of the night and I’ll still take it. . .What a fabulous idea!
Comment by [eatingclub] vancouver || js — July 16, 2008 @ 4:48 pm
It looks so wonderful, I have never thought of doing it on the grill! Now you’ve got me thinking!
Comment by noble pig — July 16, 2008 @ 4:55 pm
That to me is a perfect image of beauty, Nikki
I love paella, and I love having a little bit of all the good things they put into a Paella Valenciana. I have that exact paella pan too!! I’ve never used it though 
Comment by manggy — July 16, 2008 @ 7:21 pm
This looks amazing Nikki and the costra I have only heard about:D
Comment by Bellini Valli — July 17, 2008 @ 3:57 am
This is a gorgeous post, step by step. I never thought of doing this on the grill. I have attempted to make this once, I put the fish in too soon and it overcooked and mushy. I will try again thanks to you!
Comment by Marie — July 17, 2008 @ 4:40 am
stunning. although this is undoubtedly delightful, if i had a grill (#3 on my list of food-related things to get)(food processor and ice cream machine come first), the very first thing i would make would be grilled corn on the cob. drool.
Comment by grace — July 17, 2008 @ 10:02 am
This looks off the charts - I have never tackled Paella but I have been inspired to give it a shot - WOW looks terrific
Cheers
Cathy
http://www.wheresmydamnanswer.com
Comment by Cathy — July 17, 2008 @ 2:50 pm
Oh, thank you, thank, you, thank you! It looks gorgeous! I just bought the same pan a few weeks ago and have been looking for a great paella recipe!
A few questions:
Did you cook it with the grill covered?
If you cook it on the stove top, do you need to cover the pan? If so, what do you cover it with? (My pan didn’t come with a lid.) If not, how does the shellfish steam open?
How big is your pan? (In case I have to adjust the ingredients for a bigger one.)
I am sooo looking forward to making this!
Comment by Susan at Sticky,Gooey,Creamy,Chewy — July 17, 2008 @ 4:55 pm
Oh my gosh!!! Can I dig in right now? It looks freaking fabulous!
Comment by Elle — July 17, 2008 @ 6:23 pm
That looks nice and colourful and good!
Comment by Kevin — July 18, 2008 @ 3:24 am
Your paella looks absolutely wonderful - I’m always in search of the perfect paella and I’m finding out they’re all perfect in different ways. So colourful and so regional - love it. I want a paella pan - I love yours - just the storage is a killer for me. If I add just one more thing, I’m sure the foundation of my house will collapse.
Comment by gizmar — July 18, 2008 @ 3:37 am
Hi Nina! Thank you! I agree that a nice juicy steak can be wonderful, too.
Peter, you will love the paella pan with as much as you like grilling! And you are correct that the best paella has a “costra” even though mine wasn’t pretty this time. lol
Tony, SO true…still really good, even though a little overly dark. Thanks!
[eatingclub] vancouver || js, I wouldn’t want to wake you up at night, but you’re welcome to come over anytime for paella. hehe
Cathy, it’s really at its best on the grill…give it a try!
Thank you so much, Mark! Now use that pan, man! lol
Hey Val, thank you! You need to try the costra, girl! So yummy.
Marie, I’m so glad the post was inspirational! Give it another shot, you’ll be so happy you did.
Thank you so much, Cathy! I hope you give it a try!
Hi Susan! Thanks so much! I should have specified…I did put the grill lid on while cooking, but if your grill doesn’t have a lid, you can cover it with foil, too. On the stovetop it also needs to be covered, I just use foil for that, or a large saute pan with a lid works too. Gosh, my pan size? I want to say it is 34cm or 36cm? I’ll measure, and if it’s different I’ll shoot you an email. I so hope you try this!
Elle, of COURSE you can! You have an open invitation to all of my meals. MUAC!
Thank you, Kevin!
Giz, LMAO I know what you mean. I need to add on to the house to store more kitchen toys. hehehe And you are so right…every paella is good. Have you ever had black paella (made with squid ink)? That is possibly my favorite.
Comment by nikki — July 18, 2008 @ 10:38 am
Nikki I LOVE YOUR PAELLA!!!! look absolutely wonderful and yummy!!! I sone of my favorites dish!!! Love ly pictures. My Mom make too, but I never try I will try your recipe!!! yummy,yummy,xxGloria
Comment by Gloria — July 18, 2008 @ 3:43 pm
Hey Big Sis - Just wanted to make sure I wished you a Happy B-Day today. Not sure if you will be checking this today, but I had to get a B-Day wish to you somehow. Anyway, have a great day/evening and have a few drinks for me. Love Ya Big Sis!
Comment by Sara — July 18, 2008 @ 4:05 pm
Second time in recent weeks I’ve seen paella on the grill… gotta do it!
Comment by Chris — July 18, 2008 @ 5:59 pm
this looks SO GOOD! i’ve never tried grilling paella, but now i have to!
Comment by Becky — July 18, 2008 @ 6:17 pm
Paella is one of my favorite things in the whole world and yours looks absolutely delicious. All your photos are gorgeous. Thank you for inspiring me!
Comment by pastrystudio — July 18, 2008 @ 6:17 pm
Your paella looks great! I, too, have made my paella on the grill because the small size of a stove burner just wouldn’t do it for such a large pan!
Comment by June — July 18, 2008 @ 6:20 pm
mmm this is one of my favorite dishes that I’m way too chicken to try to make. Beautiful presentation. Your blog just keeps getting better and better.
Comment by julie — July 19, 2008 @ 12:20 am
oh definitely grilled halloumi for sure! this paella looks fantastic! x
Comment by diva — July 19, 2008 @ 3:34 pm
Paella on the grill? I will have to try it, looks delish.
Comment by Maya — July 19, 2008 @ 9:30 pm
Nikki Really your Paella look delicious!!
Nikki I come to say you I post my Cheese abd Prawns Empanadas if you want look!! (I know you love empanadas) xxxxGloria
Comment by Gloria — July 20, 2008 @ 5:08 am
Gloria! Thank you so much! You are such a sweetheart. And OMG your empanadillas look fantastic! I’m going to make them this week. YUM!
Thanks so much, Sara! I really did have the best day ever.
Hi Chris, do! It really is great that way.
Becky, thank you! Yes, give it a try! I’ll bet you love it.
PastryStudio, what a lovely compliment! Thank you!
June, thank you!
Julie, thank you so much! Be chicken no more! Paella isn’t too hard.
Thanks, Diva!
Hi Maya, thank you!
Comment by nikki — July 20, 2008 @ 10:33 am
That is one of the most beautiful Paella i ever seen. Absolutely stunning. You did a heck a good job, bravo! One of my favorite dish.
Comment by zenchef — July 20, 2008 @ 4:35 pm
NIIIICE work here. I remember having a fantastic one in Spain many years ago. Haven’t really delved into it again. Yours is by far the prettiest I’ve ever seen.
Comment by Bren — July 20, 2008 @ 4:54 pm
Oh me oh my!! That paella looks divine. I love the paella pan and that it is made on the gril.
Comment by EAT! — July 22, 2008 @ 3:44 am
Nothing better than a Paella! Your Paella mixta looks gorgeous Nikki!!! The more recipes I see of paella the more different ways too cook it! But, I bet they are all great!
Comment by Núria — July 22, 2008 @ 4:34 pm
a must try! i promise i will finally be able to stop trying to get a table at rico’s if i can pull this off at home hehe. thanks for the recipe!
Comment by Rita — July 23, 2008 @ 5:59 am
Aw, Zen! You flatter. Thank you!
Thank you so much, Bren!
Thank you, EAT!
Núria, ain’t it the truth? There are as many versions of paella as their are cooks that make them. jeje
You can do it, Rita!
Comment by nikki — July 24, 2008 @ 8:28 am
Wow, that looks great! I’ve been looking for a good Paella recipe.
Comment by Humble Recipes — July 25, 2008 @ 7:04 pm
What size paella pan do you have there?
Comment by Chris — July 25, 2008 @ 11:23 pm
Thank you, Humble Recipes!
Hi Chris! It’s a 34cm sized pan.
Comment by nikki — July 26, 2008 @ 8:59 am
Hi! Thanks for the recipie! I have cooked it today and it came out really good
Comment by Uros — July 26, 2008 @ 1:14 pm
YUM! We love paella! My good friend has an enormous pan we position over an open wood fire. Each time, the paella is made a bit differently, but it’s delicious. I think your photos have inspired me to get my very own pan. Thanks!
Comment by kellypea — July 27, 2008 @ 9:27 am
That looks AMAZING. Thanks for sharing! One question though–do you “have” to buy a paella pan, especially if you’re trying it out for the first time? Will a sauce pan or skillet do (and which one is more preferable)?
Thanks!!
Comment by Jen — July 28, 2008 @ 4:37 pm
Wow…this looks amazing. Another great recipe!
Comment by Pam — July 28, 2008 @ 4:52 pm
That looks soooo good! I’d like to use your photo as wallpaper to inspire me to do this dish. I’m gonna need a bigger pan!
Comment by peterb — July 29, 2008 @ 6:05 am
Hi Uros! I’m so glad you liked it!
Kellypea, now THAT is the best way to have paella.
Jen, nope, you can make paella in a skillet with pretty much the same results.
Thanks, Pam!
Hee Paella wallpaper? Glad you like the recipe, Peter!
Comment by nikki — July 29, 2008 @ 12:18 pm
i need to make this as it’s been in the back of my mind forever. i’m buying the pan and i am DOING IT and soon. perfect dinner party food. beautiful.
i’m gonna make it - yes. i am.
Comment by claudia (cook eat FRET) — July 31, 2008 @ 5:22 pm
Wow, that’s a gorgeous dish. I love how you made it on the grill!
Comment by gaga — August 1, 2008 @ 6:47 am
Oooh, Claudia, you really should! And a nice big pitcher of sangria along side. hehe
Thank you, Gaga!
Comment by nikki — August 1, 2008 @ 8:07 am
Mouth watering!!! I have just been searching Paella recipes today and there are so many different ones. Yours is a little different with chicken wings but am sure it is delicious. The seafood toppings look very attractive. Well done!
Comment by Gourmet Traveller — August 15, 2008 @ 9:20 pm