Pro Tips
**Chef's Tips & Troubleshooting:**
- Season pasta water generously with salt — it should taste like the sea for properly seasoned pasta.
- For stir-fries, have all ingredients ready before you start — the cooking process goes very fast.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
- Toast whole spices in a dry pan before grinding to unlock their essential oils and aroma.
Cooking Tips
Use a wide, shallow pan for paella — this maximizes the surface area for the coveted crispy bottom crust (socarrat). Do not stir the rice once it's in the pan. Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Paella Mixta
Paella Mixta — a loaded Spanish rice dish with chicken, seafood, chorizo, and vegetables. Saffron-tinted, socarrat-crusted, and worth the effort.
Instructions
- Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
- Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
- Heat 1/4 cup olive oil in a paellera.
- Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
- Sauté the onion and tomato until the texture becomes soft.
- Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
- Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
- Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
- Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
- Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
- Serve with lemon wedges.
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Pro Tips & Troubleshooting
- Season pasta water generously with salt — it should taste like the sea for properly seasoned pasta.
- For stir-fries, have all ingredients ready before you start — the cooking process goes very fast.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
- Toast whole spices in a dry pan before grinding to unlock their essential oils and aroma.
Cooking Tips
Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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