Paella Mixta de la tía Ana María

Name: Paella Mixta de la tía Ana María
Yield: 5 servings
Cuisine: British
Ingredients: Head a fish; 1 large onion cut in 4; 1 bay leaf; 10 g salt; 2 L water; Olive oil; 500 g paella rice or similar, risotto is also great; 5 boneless, skinless chicken thighs; 200 g chorizo; 100 g prawns; 100 g squid sliced; 100 g mussels (the shells on makes it tastier and looks nice); 1 sliced red pepper; 0.4 g saffron; 50 g green peas

Mireya González @mireya_gonzalez

Bristol

I learned this recipe with my aunty when I visited her in Madrid. She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish.
This version has chorizo so the purists might not appreciate me calling it paella. In fact paella started as a humble dish where all leftovers where used, mixed with rice and cooked over open fire. Nowadays it is a well known dish and has many variations, the mixta is my favourite! If you start with a great fish stock, it's half way to success.
#mycookbook #globalfoodtour #spanish #paella #familyrecipe #rice

Mireya González @mireya_gonzalez

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Ingredients

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5 servings

Fish stock
Heada fish
1large onion cut in 4
1bay leaf
10 gsalt
2 Lwater
For the rice
Olive oil
500 gpaella rice or similar, risotto is also great
5boneless, skinless chicken thighs
200 gchorizo
100 gprawns
100 gsquid sliced
100 gmussels (the shells on makes it tastier and looks nice)
1sliced red pepper
0.4 gsaffron
50 ggreen peas

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Steps

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1

First, you have to prepare the fish stock. Fry the onions in 2 TBSP of vegetable oil, add the head of the fish, the water, salt and bay leaf. Put the lid on and let the head cook for about 10 minutes. Once it's ready, switch off the hob and start with the paella.
2

In a pestle and mortar, grind the saffron until it becomes a powder. It has to be really dry for it to become a powder, some people put it in the microwave but I've never done that, I keep it in a sealed, dry container until the minute I grind it. Now, with the powder, add half a cup of cold water and leave it to rest for now.
3

To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
4

In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
5

Add the chorizo, let it release the fat and the beautiful red colour into the oil then add the chicken. Once the chorizo is done, remove it and set aside with the garlic. Add the red pepper, brown the chicken on both sides, then remove both and set aside.
6

Add the seafood and the rice together. Mix it well and start putting everything back into the pan again. The garlic first, then the chorizo. Stir it well, add the saffron and make sure you used it all by putting some of the stock in the pestle and mortar to remove any remaining bit. Mix it all very well then even out the rice. Place the chicken, one piece on each section of the pan.
7

Add the red pepper and the peas. Finally pour the stock carefully with a soup ladle, don't pour it all at once and do not mix it anymore. You must stay beside the paella while it cooks to make sure it won't get too dry, add more stock if needed, you might not use it all so can always freeze it. It takes around 20 minutes for the rice to cook. Meanwhile, grab yourself some sangria and enjoy the cooking!

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Mireya González @mireya_gonzalez

on August 16, 2020 22:43

Bristol

Hi fellow cooks! I am a "sauce" (read South 😂)American girl(older girl 😁) living in Bristol since 2007.I was born in Chile but grew up in Brazil, between two cultures, two languages, two food planets.Everything happened in the kitchen - the laughs, the dances, the pasta fights, the dog's invasion after each meal, and so on.Everyone in my family cooks.Since a young age, I saw my grandparents, my parents, my sister, my brothers, aunties & uncles and everyone else around me trying to feed me, all the time! It doesn't happen anymore, I have to do it now, for myself and for my family. I feed everyone!Here you will find some of those old recipes and some new ones.Also, you will see that my cooking skills come with nice food photos too.See you in the kitchen!