Foryoueats: Grilled Paella Mixta (Mixed Paella With Chicken And Seafood)

Name: Foryoueats: Grilled Paella Mixta (Mixed Paella With Chicken And Seafood)
Ingredients: For the Sofrito:; 6 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional; 1/2 cup (120ml) extra-virgin olive oil; 5 medium cloves garlic, minced; 4 medium yellow onions (1.5 pounds/600g), finely diced; One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced; One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced; One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced; Kosher salt; For the Paella:; 1/4 cup (60ml) extra-virgin olive oil; 3 chicken legs (1 3/4 pounds; 800g), thighs and drumsticks split; 6 pork tenderloin medallions (about 1 1/4 pounds/565g total); 1/4 pound (115g) Spanish chorizo, cut into large dice (about 1/2 cup); One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée; 1 cup (235ml) sofrito; 1 teaspoon sweet smoked Spanish paprika (pimentón dulce); Large pinch saffron; 7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed; 2 1/2 cups (17 1/2 ounces; 495g) short-grain Spanish rice, such as Bomba or Calasparra; 12 littleneck clams, soaked in multiple changes of cold salted water until no sand can be found on the bottom of the bowl; 15 mussels, beards removed; 1/4 pound (115g) large shelled shrimp; Lemon wedges, for serving

foryoueats.com

This Grilled Paella Mixta is a Spanish delight with a medley of flavors. A savory sofrito base is combined with chicken, pork tenderloin, chorizo, and seafood. Topped with saffron-infused rice,...

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Ingredients

For the Sofrito:
6 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional
1/2 cup (120ml) extra-virgin olive oil
5 medium cloves garlic, minced
4 medium yellow onions (1.5 pounds/600g), finely diced
One large (8-ounce/225g) green pepper, stemmed, seeded, and finely diced
One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
One medium (10-ounce/285g) leek, white and light green parts only, washed well and finely diced
Kosher salt
For the Paella:
1/4 cup (60ml) extra-virgin olive oil
3 chicken legs (1 3/4 pounds; 800g), thighs and drumsticks split
6 pork tenderloin medallions (about 1 1/4 pounds/565g total)
1/4 pound (115g) Spanish chorizo, cut into large dice (about 1/2 cup)
One (14.5-ounce;411g) can whole, peeled tomatoes, crushed by hand or blended to a purée
1 cup (235ml) sofrito
1 teaspoon sweet smoked Spanish paprika (pimentón dulce)
Large pinch saffron
7 cups (1.65L) boiling hot white chicken stock or low-sodium broth, vegetable stock , or water, plus more as needed
2 1/2 cups (17 1/2 ounces; 495g) short-grain Spanish rice, such as Bomba or Calasparra
12 littleneck clams, soaked in multiple changes of cold salted water until no sand can be found on the bottom of the bowl
15 mussels, beards removed
1/4 pound (115g) large shelled shrimp
Lemon wedges, for serving