This vibrant and flavourful Spring Paella Mixta brings together golden-seared chicken thighs, smoky Spanish chorizo, sweet shrimp, and briny littleneck clams in a saffron-scented rice base with seasonal spring vegetables like asparagus, peas, and artichokes. Finished with fresh lemon, herbs, and optional edible garnishes, it is the ultimate one-pan meal for spring gatherings.
Flexible & Prep-Ahead Friendly Recipe
This paella recipe is flexible depending on what you have on hand. Swap clams for mussels, double the shrimp, or try zucchini ribbons instead of asparagus. You can even prep ahead: clean the seafood, chop the vegetables, bloom the threads of saffron, and warm the stock—all ready to go before guests arrive.
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Ingredients
Proteins
- Chicken thighs
- Spanish chorizo
- Shrimp
- Manila or Littleneck clams
Aromatics & Base
- Olive oil
- Salt and black pepper
- Yellow onion
- Garlic cloves
- Smoked paprika
- Saffron threads
- Bomba rice or Arborio rice
- Dry white wine
- Chicken or seafood stock
Vegetables
- Asparagus
- Peas
- Artichoke hearts
To Finish
- Lemon
- Flat-leaf parsley
- Microgreens, shaved raw asparagus, or edible flowers for garnish
See recipe card below for quantities.
Instructions & Video
Preheat oven to 375°F (190°C).
Sear Chicken & Chorizo: Warm olive oil in a 6-qt rondeau (or in a traditional paella steel pan, a Dutch oven or a large skillet that is oven proof) over medium heat. Season chicken with salt and pepper, then sear skin-side down until golden (6–8 minutes). Flip and cook 4 more minutes. Remove and set aside.
Add chorizo and brown until crisp (5-7 minutes). Remove with a slotted spoon and set aside. Remove excess oil from the bottom of the pan, leaving only a thin layer of rendered fat for the next step.
Build the Base: Lower heat. Sauté onions for 3–4 minutes until soft. Stir in garlic, paprika and saffron (with soaking liquid). Add rice and toast for 2 minutes.
Deglaze the pan with wine, scraping up any browned bits to add flavour to the dish. Stir in warm stock, asparagus, peas, and artichokes.
Assemble & Bake – Part 1: Nestle in the chicken thighs (skin-side up) into the rice mixture and scatter the reserved chorizo. Do not stir.
Transfer pan to oven, uncovered and bake for 20 minutes.
Add Shrimp & Clams – Part 2: Remove pan from the oven. Nestle shrimp and clams into the rice. Cover tightly with foil or a lid to create steam.
Return to oven for 10–12 minutes, until shrimp are opaque and clams have opened. (See Tips for Cooking Clams in Paella)
Rest & Garnish: Uncover and let rest 5–7 minutes. Finish with lemon juice, zest, and parsley. Serve with crusty bread and garnish with microgreens, edible flowers, or raw, shaved asparagus.
Tips for Cooking Clams in Paella
- Clean and Prep Your Clams: Purge clams in cold salted water for 20–30 minutes to remove sand. Use fresh, tightly closed clams only.
- Steam to Perfection: Clams require moist heat to open. Always cover the pan when baking with clams. If clams do not open, steam them separately with white wine and add them back before serving. Discard any unopened shellfish after cooking.
- Clams vs. Mussels: Mussels tend to open more quickly and consistently than clams. They are a reliable alternative if you are cooking for a crowd.
Tips for Paella Success
- Use the right type of paella rice: Short-grain varieties like Bomba or Arborio hold their texture and absorb flavour without going mushy.
- Toast the rice: This small step builds flavour and helps the rice cook evenly.
- Don’t stir once the stock is in: Let the rice cook undisturbed to develop a golden crust (*socarrat*) at the bottom.
- Let it rest: A quick rest after baking allows the rice to settle and finish absorbing flavour.
FAQ’s
A: Also known as Mixed Paella, Paella Mixta is a beloved variation of traditional Spanish paella that brings together ingredients from both land and sea—most often chicken, fresh seafood, and sometimes Spanish chorizo. This version is not rooted in strict tradition, but rather in the spirit of versatility and sharing. While classic paella from Valencia typically featured rabbit, snails, and seasonal vegetables, Paella Mixta emerged as a more modern, crowd-pleasing dish. One element that remains true to its roots, however, is saffron. This precious spice is a traditional ingredient used in the rice to give it that signature golden hue and subtle floral aroma that defines authentic paella. Whether served family-style or plated individually, Paella Mixta is a delicious expression of communal cooking and vibrant Spanish flavour.
Family-Style: Wipe the pan edges clean. Arrange shrimp, clams, and chicken visibly on top. Garnish generously.
Individual Servings: Plate a scoop of rice, one chicken thigh, a few shrimp, and two clams per person. Add bright green garnishes and lemon slices.
Wine: Albariño, Verdejo, dry rosé, or citrusy white sangria with berries & mint
Side: Grilled garlic-rubbed sourdough or lemony arugula salad
Dessert: Lemon olive oil cake or berries with mascarpone whip
This paella mixta recipe was made in partnership with Hestan Culinary using their Thomas Keller 6-Quart Rondeau (11.41″ diam., 3.39″ high), Hestan’s Provisions Stainless Steel Utensils and Quarter Sheet Pan.
Save 20% off Hestan Culinary by using code: ZIMMY20 + our affiliate links. (Offer not available during promotional periods) Proud Hestan Culinary Ambassador. The opinions in this post are my own.
📖 Recipe
Spring Paella Mixta (with Chicken, Shrimp, Chorizo & Clams)
Ingredients
Proteins
- 6 bone-in skin-on chicken thighs
- 8 oz Spanish chorizo thinly sliced
- 1 lb large wild Argentinian shrimp 16/20, peeled and deveined
- 12 Manila or Littleneck clams scrubbed and purged (see notes below)
Aromatics & Base
- 2 tablespoons of olive oil
- Salt and black pepper
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- Big pinch saffron threads bloomed in 2 tablespoon warm water
- 1 ½ cups Bomba rice or Arborio rice
- ½ cup dry white wine
- 3 ¼ cups warm chicken or seafood stock
Vegetables
- 1 cup asparagus cut into 1 ½-inch pieces
- ½ cup peas fresh or frozen
- 1 cup artichoke hearts halved (jarred or frozen and drained)
To Finish
- Zest and juice of 1 lemon
- ¼ cup chopped flat-leaf parsley
- Microgreens shaved raw asparagus, or edible flowers for garnish
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Sear Chicken & Chorizo: Warm olive oil in a 6-qt rondeau (or in a traditional paella steel pan, a Dutch oven or a large skillet that is oven proof) over medium heat. Season chicken with salt and pepper, then sear skin-side down until golden (6–8 minutes). Flip and cook 4 more minutes. Remove and set aside. Add chorizo and brown until crisp (5-7 minutes). Remove with a slotted spoon and set aside. Remove excess oil from the bottom of the pan, leaving only a thin layer of rendered fat for the next step.
- Build the Base: Lower heat. Sauté onions for 3–4 minutes until soft. Stir in garlic, paprika and saffron (with soaking liquid). Add rice and toast for 2 minutes. Deglaze the pan with wine, scraping up any browned bits to add flavour to the dish. Stir in warm stock, asparagus, peas, and artichokes.
- Assemble & Bake – Part 1: Nestle in the chicken thighs (skin-side up) into the rice mixture and scatter the reserved chorizo. Do not stir. Transfer pan to oven, uncovered and bake for 20 minutes.
- Add Shrimp & Clams – Part 2: Remove pan. Nestle shrimp and clams into the rice. Cover tightly with foil or a lid to create steam. Return to oven for 10–12 minutes, until shrimp are opaque and clams have opened. (See Tips for Cooking Clams in Paella in notes below)
- Rest & Garnish: Uncover and let rest 5–7 minutes. Finish with lemon juice, zest, and parsley. Serve with crusty bread and garnish with microgreens, edible flowers, or raw, shaved asparagus.
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Video
Notes
- Clean and Prep Your Clams: Purge clams in cold salted water for 20–30 minutes to remove sand. Use fresh, tightly closed clams only.
- Steam to Perfection: Clams require moist heat to open. Always cover the pan when baking with clams. If clams do not open, steam them separately with white wine and add them back before serving. Discard any unopened shellfish after cooking.
- Clams vs. Mussels: Mussels tend to open more quickly and consistently than clams. They are a reliable alternative if you are cooking for a crowd.
Wow! This is amazing and can’t wait to make it!
Hi Dina & Bruce,
Thanks so much, hope you love it!
Have a great night!
Elaine & James