Skillet Paella Mixta
Constantin and Anna came over for dinner at my new apartment, and since they both announced themselves open to all types of food, I took the opportunity to make a recipe that includes a wide variety of ingredients.
Ingredients
• 1 ½ cups plain white rice
• 2 ½ cups chicken stock
• ¼ cup dry white wine
• A pinch of saffron
• 1 TB lemon juice
• 1 bag mussels (about a pound)
• 1 chicken thigh and 1 drumstick per person
• 1 pork chorizo sausage
• ½ pound calamari tentacles
• 1 red pepper
• 2-3 small red tomatoes
• ¼ tsp paprika
• Salt, pepper, oil
• 3 TB minced garlic
Mise
• Chop red pepper, put aside
• Put a ½ tsp of coarse salt together with the garlic and mash into a paste, put aside
• Chop tomatoes, stir in paprika, put aside
• Combine lemon, white wine, and crumbled saffron, put aside
• Slice chorizo on the bias
• Clean squid well
• Soak mussels in cold water and remove them one at a time, discarding any with broken shells or which are open (even a little) and removing the beard by pulling it towards the hinge, using a paper towel for improved grip
Preparation
• Set the oven to 400 for gas or 450 for electric (yes, I’m cooking on electric now)
• Heat the skillet over medium heat for 2 minutes, then add the slices of chorizo, cooking until mostly cooked, or 2 minutes on each side, then remove from the pan and set aside
• Toss calamari in pan for 2-3 minutes or until the legs begin to curl, and remove and put with the chorizo
• Salt and pepper the chicken pieces, and cook on both sides until well caramelized and mostly cooked through, about 4 minutes per side, then remove from the pan and put aside
• Put chicken stock in a separate pot and simmer it
• In the skillet, add the red pepper, and cook 2-3 minutes, then add the garlic mixture and cook 1 minute, stirring, then add the tomatoes and cook another 2 minutes, stirring, then add the rice, cook for 1 minute, stirring, and finally add the liquids – the stock as well as the lemon/saffron/white wine mixture, and stir continuously over high heat for 6 minutes more, or until the rice is starting to thicken
• Stir the chorizo and calamari into the rice
• Line the edges of the skillet with mussels, hinge down, and use additional mussels in a decorative pattern or in the center
• Place the chicken pieces on top but pushed into the rice
• Bake 20-25 minutes or until the water is absorbed and the rice is al dente
• Serve with plenty of red wine
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