Homemade mixed paella recipe
A great classic to share with friends and family
The mixed paella, this colourful and generous Spanish dish always makes an impression at a family meal or with friends. A delicious combination of tender chicken, king prawns, mussels, and aromatic vegetables, it’s a recipe that celebrates togetherness and good cheer.
And if you thought you needed a large special pan to make it, think again! With a 30cm enamelled cast iron casserole dish with lid, the heat is perfectly distributed, the flavours are intensified, and the rice becomes meltingly tender without sticking.A true traditional secret reinvented by Mamie Cocottes !
Ingredients for 6 people
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3 chicken thighs, cut into pieces
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200g mild chorizo, sliced
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250g whole prawns
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200g squid rings
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500g cleaned mussels
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350g paella rice (short grain rice)
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1 yellow onion
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1 red pepper and 1 green pepper
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2 ripe tomatoes or 200g tomato pulp
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2 garlic cloves
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1 sachet of saffron (or turmeric for a more economical version)
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1 tsp sweet paprika
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800ml hot chicken stock
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4 tbsp.tablespoon of olive oil
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Salt, pepper
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A few sprigs of fresh parsley
Step-by-step preparation
1. Brown the meats
In your enamelled cast iron casserole dish, pour in the olive oil and heat over a medium flame.
Add the chicken pieces and brown them on all sides for about 8 minutes. Remove and set aside.
Then fry the chorizo for 2 minutes to release its flavours.
2. Prepare the aromatic base
In the same casserole dish, add the sliced onion, peppers cut into strips, and chopped garlic cloves.
Sauté for 5 minutes, then add the chopped tomatoes, paprika, and saffron.
Let it simmer gently for 10 minutes so the sauce thickens and develops flavour.
3. Add the rice and stock
Pour the uncooked rice into the casserole dish and mix well to coat it with the sauce.
Add the hot stock, season with salt and pepper, then return the chicken pieces.
Cover with the lid and simmer for 10 minutes on a low heat.
The lid of the enamelled cast iron casserole dish will retain the steam and cook the rice through without drying it out.
4. Add the seafood
Next, add the squid, prawns, and mussels.
Replace the lid and cook for another 10 minutes, until the mussels open and the prawns turn pink.
If necessary, remove the lid at the end of cooking to allow excess liquid to evaporate.
5. Finish and serve
Taste the rice: it should be tender but slightly firm.
Sprinkle with chopped parsley and add a few lemon wedges for the finishing touch.
Serve directly in your Mamie Cocottes cast iron casserole dish, placed in the centre of the table — guaranteed wow factor!
Mamie Cocottes’ top tips
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Do not stir the rice too much during cooking: this is how it keeps its texture and forms the famous golden crust at the bottom of the casserole dish, called socarrat.
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If you like bolder flavours, add a pinch of Espelette pepper or a spoonful of tomato purée.
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You can prepare your paella in advance and gently reheat it with the lid on; it will taste even better the next day.
Why cook paella in an enamelled cast iron casserole dish?
Enamelled cast iron is the ideal material for slow-cooked dishes and layered recipes like paella.
It retains heat, distributes temperature evenly, and keeps food tender without burning.
With its tight-fitting lid and sturdy handles, your Mamie Cocottes casserole dish becomes the perfect ally for family meals, sharing dishes, or large summer gatherings.
Discover our full collection here:
👉 Our enamelled cast iron casserole dishes
FAQ – How to make perfect paella in a cast iron casserole dish
1.Can I use a cast iron casserole on induction?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs, and even the oven.
2. How can I prevent rice from sticking?
Use a low to medium heat and do not stir once the stock has been added. The smooth enamel coating protects the cast iron and prevents the rice from sticking naturally.
3. How many people can you serve with a 30 cm casserole?
A 30 cm casserole serves approximately 6 to 8 generous portions, perfect for a family meal or entertaining friends.
4. Can you cook paella in the oven?
Yes! After 20 minutes on a low heat, finish cooking for 10 minutes in the oven at 180°C to achieve a more golden, flavourful rice.
5.How to clean your casserole dish after making a paella?
Let it soak for a few minutes in hot soapy water, then clean with a soft sponge. No need to scrub: the smooth enamel makes cleaning easy and is perfectly resistant to tomato-based dishes.
Conclusion – The taste of sharing, Mamie Cocottes style
At Mamie Cocottes, we love meals that bring people together.
This homemade mixed paella, slow-cooked in an enamelled cast iron casserole dish, perfectly embodies this idea of sharing and generosity.
Under its lid, the flavours blend, the rice soaks up the stock, and the chicken becomes deliciously tender.
It’s a simple, authentic, and sociable recipe, easy to prepare and sure to please everyone.
And if you don't have yours yet, it's time to discover our selection here:
👉 See all Mamie Cocottes casserole dishes
