Paella Mixta with Spanish Romesco Sauce for a Sunday Brunch
 
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My Paella Travels Paella Brunch! While the Paella Mixta was cooking, I made a Romesco Sauce. Both recipes inspired by Savuer
Author:
Recipe type: Brunch
Cuisine: Spanish
Serves: 6 to 8 servings
Ingredients
  • Pinch of saffron threads
  • 2 chicken breasts,diced, marinated in olive oil, smoked paprika, lemon & seasoning, sherry vinegar
  • 10 large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 cup extra-virgin olive oil
  • 4 oz. dry-cured Spanish chorizo, cut into 1⁄4"-thick coins
  • 1 tbsp. smoked paprika
  • 3 cloves garlic, minced
  • 3 dried bay leaves
  • Pinch of dried thyme and oregano leaves
  • 3 medium tomatoes, minced
  • 1 small onion, minced
  • 7 cups chicken broth
  • Juice from 1 medium lemon
  • 2 cups short-grain rice, BOMBA RICE
  • 8 oz. fresh or frozen peas
  • 3 jarred roasted red peppers, torn into 1⁄2"-thick strips
  • 12 mussels, cleaned and debearded
  • 1 (9-oz.) box frozen artichoke hearts, thawed
  • 1 egg per person
  • For the Romesco Sauce:
  • 2 large bell peppers or 2 jarred and drained roasted red peppers in a jar
  • 3 large cloves garlic cloves, crushed or fine minced
  • 1 cup blanched white almonds (I used Marcona almonds)
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. tomato paste
  • 1 tbsp. sherry vinegar
  • 1⁄4 tsp. crushed red chile flakes
  • 1⁄4 tsp. smoked paprika
Instructions
  1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
  2. Season chicken and shrimp with salt and pepper.
  3. Heat oil in a 15 inch Lodge Cast Iron Carbon Steel seasoned paella pan over medium-high heat. Add marinated chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes.
  4. Transfer shrimp to a plate, leaving meats in pan.
  5. Add paprika, garlic, bay leaves,thyme, oregano, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes.
  6. Add reserved saffron mixture, lemon juice and broth, season with salt, and bring to a boil over high heat.
  7. Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers.
  8. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes.
  9. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
  10. Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more.
  11. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
  12. Fry one egg per person for each serving of paella.
  13. Make Romesco Sauce while Paella is cooking:
  14. Place the drained red bell peppers and garlic in a blender along with the almonds, olive oil, tomato paste,sherry vinegar, chile flakes, paprika, and 1⁄2 cup water, and purée until smooth. Scrape into a bowl, season with salt and pepper, and refrigerate until ready to use.
Recipe by Wine With Lisa at https://winewithlisa.com/put-an-egg-on-it-enjoy-a-sunday-paella-brunch-with-my-paella-travels-and-lodge-cast-iron-paella-pan/