Spring Paella Mixta (with Chicken, Shrimp, Chorizo & Clams)
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.
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. ➡Tip: If your clams don’t open. If any clams don’t open in the oven, don’t worry, the paella is still perfectly fine. Clams can be a bit unpredictable in the oven, especially depending on size and how tightly they’re closed to start. Simply transfer them to a skillet with a splash of water or broth, cover, and steam over medium-high heat for a few minutes until they open. Discard any that remain closed.
- Rest & Garnish: Uncover and let rest 5–7 minutes. Finish with lemon juice, zest, and parsley. Serve with crusty bread and garnish with microgreens, or raw, shaved asparagus.
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Video
Notes
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.
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