Mixed Paella


  • ½ kilo chicken, cut into servings pieces
  • ½ kilo pork kasim or belly, cut into 1 inch cubes
  • 5 sachets 8 grms MAGGI MAGIC SARAP®
  • 1 tsp Spanish paprika
  • 10 pcs prawn, trimmed
  • 10 pcs mussels, pan steamed
  • 10 pcs clams, pan steamed
  • 2 pcs medium tomato, seeded and small diced
  • 2 pcs large squid, gutted, peeled, and cut into rings
  • 1 pc medium onion, small diced
  • 1 pc Chorizo de Bilbao, sliced
  • 1 pc medium red bell pepper, medium diced
  • 1 pc lemon, cut into wedges
  • 1 grms saffron threads or 2 grms powder
  • 5-6 cups water
  • 2½ cups Arborio or Calrose rice
  • ½ cup olive oil
  • 4 cloves garlic, minced


  1. Separately season the chicken, pork, prawns using paprika and 3 sachets MAGGI MAGIC SARAP®.
  2. In a pot, heat water and let it simmer. Add saffron and let it steep for 5 minutes or until the water turns yellow-orange. Keep at barely simmering.
  3. Heat olive oil in a paella pan.
  4. Using the same paella pan, sauté the garlic, onions, tomatoes and Chorizo de Bilbao. Cook for 2 minutes.
  5. Gently mix in the rice, making sure to coat all the grains with olive oil.
  6. Add the simmering saffron water while slowly mixing, making sure that nothing is sticking to the bottom of the paella pan.
  7. Season with 2 sachets MAGGI MAGIC SARAP® and mix gently.
  8. Lower the heat to barely simmering and add the seared chicken and pork.
  9. Add water as needed, gently stirring to make sure it is well incorporated into the rice.
  10. After 25 minutes, add all the seafood and bell pepper, scattering them on top of the rice. Gently stir to make sure they are well incorporated.
  11. After 2 minutes, turn off the heat, cover with foil let it rest for 15 minutes.
  12. Place the lemon wedges around the paella. Serve while hot.

Source: Kusina 101


Via: Mixed Paella

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