Equipment:

Before you start preparing any kind of paella, it's important to check the ingredients and cooking equipment that you'll need. So, gather the following equipment:

• 17-inch (144 cm) steel paella pan
• Kettle charcoal BBQ or a large gas burner with tripod
• Medium sauce pan
• Sharp knife

Barbecue Tip: If using charcoal, be sure to allow approximately 20-30 minutes for the coals to get hot, and covered in white ash.

Ingredients:

• 1 yellow onion, diced
• 2 medium tomatoes, diced
• 1 whole chicken or 8 chicken drumsticks or thighs
• 1 1/2 lbs (680 gr) trimmed pork loin, cut into 3/4-inch pieces
• 1/2 lb (226 gr) calamari (squid) rings
• 3-4 cups medium grain or "pearl" rice*
• 4-6 cups (1-1.4 liters) chicken broth
• 1 large pinch Spanish saffron threads
• 1 1/2 lbs (680 gr) raw mussels in shell (frozen or fresh)
• 1 lb (500 gr) small clams (frozen or fresh)
• 1 1/2 lbs (680 gr) raw shrimp, (20-25 count/lb) with shell on
• 1 red pepper seeded and sliced
• 1 10 oz (283 gr) pkg frozen peas
• extra virgin olive oil, Salt to Taste

* The exact quantity of rice will depend on the size of the pan, so have at least 1 lb of rice on hand.

This recipe makes 8-10 servings.

















You'll need one whole chicken, cut into serving-size pieces or 8 chicken drumsticks.

If you use a whole chicken, use a large, sharp knife or a meat cleaver to cut the chicken into pieces small enough to easily stir while cooking in the large, shallow paella pan.

With a sharp knife, cut the pork into 3/4" pieces.

Clean the squid and remove the tentacles. Make sure to remove the innards and the "spine" and discard. Then, cut the squid into rings.
Shopping Tip: Buy fresh squid whenever possible. If it is not available in your area, look for cleaned, whole squid in the frozen section, or frozen squid already cut into "rings." The squid should NOT have batter or coating on them, since that type is used to make the popular tapa called ''calamares a la romana'', or fried squid rings.
If you will be cooking over a charcoal barbecue, light the coals now. Allow 20 minutes for the coals to become red hot, and covered with white ash.

Once the ingredients are cleaned and chopped, it's time to begin cooking. When the coals on the BBQ are covered in white ash, cooking can begin. This generally takes 20 minutes after lighting.
After all the preparation is done, assemble all the ingredients near the BBQ, so that you can remain next to the BBQ and monitor the cooking.
Place the paella pan on the grate and add enough olive oil to coat the bottom. Allow the pan to heat up. When hot enough, saute the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken and brown on all sides, stirring constantly - about 15 minutes. Add pork cubes, squid rings and cook.
 

 Rather than sprinkling the rice all around the pan, use the "cross method." Add the rice in the form of a cross, as shown in the photograph. (You should have at least 1 lb of rice on hand, depending on the size of the paella pan.) Stir to thoroughly coat the rice with oil and mix with the other ingredients.

Crush the saffron between your fingers and stir into the chicken broth. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan.
Arrange mussel halves around outside edge of pan. Sprinkle clams and shrimp evenly around pan. Add the strips of pepper on top.
Simmer, cooking rice. Add more broth if needed. When rice is almost cooked, sprinkle the peas over the top.
 
When rice is cooked, remove from BBQ and cover with aluminum foil, allowing paella to "rest" for 5 to 10 minutes before serving.

Before serving, step back and admire the beautiful dish in front of you!
Serve the paella mixta with Lemon Wedges - Enjoy!