Fish,  Meat,  Recipes

Chicken and prawns mixed paella: my birthday treat

Buenas a todos y todas!

How lovely is writing another recipe for you all! It has been nearly two months since the blog went live and I am totally amazed for your continuous support. From the bottom of my heart: thank you very very very much.

On Saturday I celebrated my 29th birthday with a very special lunch. I did not eat paella since I posted the chicken paella recipe, so I decided to treat my girlfriend and myself for the occasion. This time, I prepared it differently because I had some shell-on prawns, mussels and homemade chicken stock in the freezer. Do they work well all together? Yes, of course. Then, why not add also a few chicken pieces and cook Mixed paella?

In cases like this, there is a question about which stock is the most adequate: fish or meat? I do not think there is a right answer. My advice is consider which ingredients you have and aim for a flavour balance. The fluids released by the prawns and mussels during the cooking process are stronger than those from the chicken. Therefore, chicken stock seemed the most sensible choice. If my selection had been meat-predominant then I would have gone for fish to increase the shortness of taste.


  • Paella rice (300 g)
  • Chicken stock (900 ml) – It is ok to use cubs if you do not do your own 😉
  • Chicken wings (4)
  • Shell-on cooked prawns (8)
  • Mussels (8)
  • Large red pepper (half)
  • Large green pepper (half)
  • Onion (1/2 large / 1 small)
  • Canned tomato (4 tbsp)
  • Garlic clove (1)
  • Turmeric (1 teaspoon)
  • Sweet paprika (1 teaspoon)
  • Olive oil
  • Salt
  • Pepper


  1. Add some olive oil in your paella pan. Slice the garlic and cook it for 20-30 seconds. Make sure it does not burn and, if necessary, remove from the pan.

2. Split the chicken wings in two pieces each (making eight in total) and sear them at high heat with salt and pepper. Set aside when golden brown.

3. Let’s cook the sofrito. Reduce the heat to medium-low and simmer the onion and the pepper in the same oil. Pour the tomato after 10 minutes or when they soften, whichever happens first. Salt to taste, let all the water evaporate and finally add the sweet paprika and the turmeric.

4. When the sofrito achieves a jam-like texture is time to add the rice. Mix it well and cook for up to five minutes so it absorbs all the flavours.

5. Spread the rice evenly across the pan and tip the stock (important to be already warm). Sink the chicken, prawns and mussels under the waterline and boil at high heat for 10 minutes and then at medium for 8. At this stage you will neither stir nor salt any more. However, you can sprinkle more turmeric if you wish a more colourful paella.

6. After the boiling, over three quarters of the stock will be gone. For a final drying you can put the pan in the oven at 160 Celsius for five minutes. If it is not ovenproof, switch the heat off and cover with a kitchen cloth for the same time. Now it is ready to serve.


  • helen keyes

    Perdon, tal vez la palabra insipida era equivocada .. De sabor esta bien pero muslos de pollo ? Tiene mas hueso que las pechugas.

  • helen keyes

    What a boring insipid version of paella. Chicken wings? You must be kidding…..(thighs maybe) Mala malisima la receta.0000000

    • tasteofspainuk

      Certainly, thighs make a difference specially because they are more meaty than wings. In fact, I have used thighs many times for my chicken paellas so I can agree with you in this aspect. However, the use of the latter does not diminish the flavour a single bit. It is all about balance and both prawns and mussels are a great addition. Trust me: there is not insipidness in this recipe.

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