Arroz Mixto

5 minutes 35 minutes 3 servings

Nothing shouts Spanish more than this seafood-based dish. It's simple and quick to prepare. Great in the mid-week or as a dinner party favourite. Enjoy with a nice chilled wine, relax and be transported to the sunny coasts of Spain.


  • 1 jar Spanish Kitchen Sofrito
  • 1 jar Spanish Kitchen Seafood Stock
  • 1tsp paprika
  • Salt & pepper to season
  • 150g short grain paella rice (such as Bomba)
  • 225g skinless boneless chicken thighs, cut into bite size pieces
  • 250g raw (ideally shell-on) king prawns
  • 125ml sherry (ideally Fino)
  • 25ml olive oil
  • 90g roasted red peppers (optional)
  • Handful of fresh clams (optional)

The recipe Arroz Mixto Kitchen Mode

  • 1

    In a bowl mix the cut chicken with half the olive oil, 1tsp paprika and a good seasoning of salt & pepper. Set aside.

  • 2

    Heat the remaining oil in a paella or medium to large frying pan over a medium to high heat. Add the seasoned chicken and gently fry until brown all over. Remove and set aside on a plate.

  • 3

    Add the prawns to the hot pan and sear (in their shells if using) until pink. Remove from the pan and set aside with the chicken.

  • 4

    Add the rice to the pan, stir and gently toast for 30 seconds, taking care not to burn. Pour in the sherry and bubble for a minute. Pour in the jar of Sofrito, bubble for a minute, before pouring in the jar of Seafood Stock. Stir gently , reduce the heat and simmer uncovered without stirring for 12 minutes (if it looks like it's drying out simply add a splash of water).

  • 5

    Add back in the chicken and prawns and cook uncovered for a further 5 minutes. If using throw in the clams, a final splash of water if needed and cook covered for a further 1-2 minutes.

  • 6

    Check the rice is cooked, scatter over the roasted peppers if using and serve into bowls. Cheers!