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Stovetop Paella Mixta for Four With Pork, Chicken, and Shrimp
SERIOUS EATS18Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 peppers (dried ñora, or 4 ancho chilies, 1 1/2 ounces total; 50g, optional; see note)
- 1/4 cup extra virgin olive oil
- 3 cloves garlic (minced)
- 2 yellow onions (medium, 3/4 pound; 300g, finely diced)
- 225 grams red pepper (stemmed, seeded, and finely diced)
- kosher salt
- 1 Tbsp. tomato paste
- 1 1/2 Tbsp. extra virgin olive oil
- kosher salt
- 4 bone-in, skin-on chicken thighs (2 pounds; 900g)
- 4 pork tenderloin medallions (1 pound; 450g total)
- 1/2 cup sofrito (4.5 ounces; 130g)
- 1/2 tsp. sweet smoked Spanish paprika (pimentón dulce)
- 1 pinch saffron threads
- 3 1/2 cups chicken stock (boiling hot white, or low-sodium broth, vegetable stock, or water, plus more as needed)
- 1 1/4 cups spanish rice (9 ounces; 255g short-grain, such as Bomba and Calasparra)
- 6 shelled shrimp (large, heads on, if desired)
- lemon wedges (for serving)
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