Homemade Mixed Paella Recipe
A great classic, perfect for sharing.
Mixed paella , this colorful and generous Spanish dish, always makes a great impression at a meal with family or friends. A flavorful mix of tender chicken, shrimp, mussels, and fragrant vegetables , it's a recipe that celebrates conviviality and good cheer.
And if you thought you needed a large, special pan to make it perfectly, think again! With a 30cm enameled cast iron saucepan with a lid , the heat is perfectly distributed, the flavors are concentrated, and the rice becomes tender without sticking. A true grandmother's secret, revisited Mamie Cocottes style!
Ingredients for 6 people
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3 chicken thighs cut into pieces
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200g of sliced mild chorizo
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250g of whole shrimp
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200 g sliced squid
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500g of cleaned mussels
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350g of special paella rice (short-grain rice)
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1 yellow onion
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1 red bell pepper and 1 green bell pepper
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2 ripe tomatoes or 200g of tomato pulp
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2 cloves of garlic
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1 dose of saffron (or turmeric for a more economical version)
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1 tsp sweet paprika
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80 cl of hot chicken stock
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4 tablespoons 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
Pour the olive oil into your enameled cast iron pot and heat over medium heat.
Add the chicken pieces and brown them on all sides for about 8 minutes. Remove them and set aside.
Next, fry the chorizo for 2 minutes to release its aromas.
2. Prepare the aromatic base
In the same pot, add the sliced onion, the peppers cut into strips and the chopped garlic cloves.
Sauté for 5 minutes, then add the crushed tomatoes, paprika and saffron.
Simmer gently for 10 minutes to allow the sauce to thicken and become flavorful.
3. Add the rice and the broth
Pour the uncooked rice into the pot and mix well to coat it with the sauce.
Add the hot broth, season with salt and pepper, then replace the chicken pieces.
Cover with the lid and simmer for 10 minutes over low heat.
The lid of the enameled cast iron pot will help to retain steam and cook the rice thoroughly without it drying out.
4. Add the seafood
Next, add the squid, shrimp, and mussels.
Replace the lid and cook for another 10 minutes, until the mussels open and the shrimp 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 arrange a few lemon wedges for the finishing touch.
Serve directly from your Mamie Cocottes casserole dish , placed in the center of the table — guaranteed effect!
Grandma Cocottes' Little Tips
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Do not stir the rice too much during cooking: this is how it retains its texture and forms the famous golden crust at the bottom of the pot , called socarrat .
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If you like spicier flavors, add a pinch of Espelette pepper or a spoonful of tomato paste.
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You can prepare your paella in advance and gently reheat it covered; it will be even better the next day.
Why cook paella in an enameled cast iron pot?
Enameled cast iron is the ideal material for slow-cooked dishes and multi-layered recipes like paella .
It retains heat, distributes temperature evenly, and keeps food moist without burning.
With its fitted lid and sturdy handles, your Mamie Cocottes casserole dish becomes the perfect ally for your family meals, dishes to share or your large summer gatherings.
Discover our complete collection here:
👉 Our enameled cast iron casseroles
FAQ – How to make a successful paella in a cast iron pot
1. Can I use a cast iron casserole dish on an induction hob?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and even ovens.
2. How to prevent rice from sticking?
Use low to medium heat and do not stir once the broth has been added. The smooth enamel protects the cast iron and prevents the rice from sticking.
3. How many people can be served with a 30cm saucepan?
A 30cm casserole dish is approximately 6 to 8 generous portions , perfect for a family meal or with friends.
4. Can you cook paella in the oven?
Yes! After 20 minutes on low heat, finish cooking for 10 minutes in the oven at 180°C to obtain a more golden rice and concentrated flavor.
5. How do you clean your casserole dish after making paella?
Soak for a few minutes in warm 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 preparations.
Conclusion – The joy of sharing, Mamie Cocottes style
At Mamie Cocottes, we love meals that bring people together.
This homemade mixed paella , cooked slowly in an enameled cast iron pot , perfectly embodies this idea of sharing and generosity.
Under its lid, the aromas mingle, the rice soaks up the broth and the chicken becomes meltingly tender.
It's a simple, authentic and convivial recipe, to prepare without stress, for everyone's enjoyment.
And if you don't already own one, it's time to discover our selection here:
👉 See all Mamie Cocottes casseroles
