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Paella Mixta made Gluten Free

This traditional Spanish flavored dish is the perfect party fare or tapas dish. Use the ingredients you like to create one especially to your liking.
Servings 4 -6 people
Prep Time 30 mins
Cook Time 30 mins


  • 1 12-15 inch cast iron or paella pan


  • 4 tbsp olive oil
  • 4 chicken thighs, boneless or bone-in, or 2 chicken breasts, sliced and cut into 1 x 2” pieces
  • 2 Italian sausage links, casing removed and crumbled, gf or 8 ounces soft Spanish chorizo, diced, gf
  • 7-8 cloves garlic, minced
  • ½-¾ cup diced white onion
  • ¼ cup  finely sliced and diced fennel
  • ½ cup grated tomato
  • ¼ cup  red bell pepper, minced
  • cup Pasilla pepper, minced
  • 2 cups Calasparra rice or Valencia rice
  • ½ teaspoon paprika, gf
  • ¼-½ teaspoon smoked Spanish paprika, gf
  • ¼ teaspoon  turmeric, gf
  • sprinkle of crushed red pepper, gf, optional
  • ½ cup dry white wine
  • 30 threads saffron, gf
  • 4 cups chicken stock, gf
  • ¼ cup diced artichoke hearts optional
  • 10-12 clams or mussels in shell, scrubbed and room temperature
  • 8-10 prawns or large shrimp, rinsed and dried at room temperature
  • 8-10 scallops or 1/2 lb. cod, cut into bite sized pieces
  • ¼ cup Spanish olives, pitted optional
  • 1 lemon sliced, seeds removed
  • cup  flat leaf parsley, chopped
  • Salt and Pepper to taste


  • In a measuring cup or bowl, add the white wine and saffron. Set aside. Gather your other ingredients.
  • Preheat the oven to 450° F.
  • Salt and pepper the chicken pieces. In 2 tablespoons of the olive oil, in a large cast iron skillet over medium high heat, saute the chicken breast pieces, or chicken thighs until just browned. Remove to a plate or bowl.
  • Saute the crumbled sausage or chorizo over medium high heat. remove to a plate or bowl.
  • Add the remaining 2 tablespoons of olive oil. Add the onion, fennel, bell pepper, pasilla pepper, and garlic. Add a sprinkle of salt. Saute over medium to medium high heat, stirring often. Add the grated tomato, paprika smoked paprika, and turmeric and give a stir.
  • Then add the rice and stir to coat. Pour in the saffron and wine, then the chicken stock, and artichoke hearts, stirring and bringing to a simmer. If using chicken thighs, add back in at this time. Add the sausage pieces in and give a quick stir.
  • Cover with a lid or foil and move to the lower third of the oven. Bake for 20-22 minutes.
  • Turn the oven up to 500 degrees. Remove the pan from the oven.
  • If using chicken breast pieces, tucked the sauteed breast pieces into the rice. Add the clams, mussels, scallops, prawns or shrimp, or cod pieces in the same way, tucking them into the rice, and arranging in a decorative manner.
  • Add the olives, if using. Sprinkle with 1/2-3/4 teaspoon kosher salt and crushed black pepper. Top with lemon slices and return, uncovered to the lowest rack in the oven.
  • Bake for 5-10 minutes more, or until the clams and mussels have opened and the fish, shrimp, or scallops are thoroughly cooked. Discard any clams or mussels that did not open.
  • Let sit for 5-10 minutes. Sprinkle with parsley just before serving. Serve with lemon wedges.


Paella can be served as an entrée, side dish, or tapas style. It's perfect served as the main dish of the meal with a simple large green salad. Serve it in the pan on the center of the table for everyone to dig into! 
I like to keep the Calasparra or Valencia rice on hand, so I can whip this dish up easy. The other ingredients I typically have on hand, so I need to only go and purchase the seafood usually, although sometimes, I even cheat on that and use what I have in the freezer. There's no rules, just use what you like in this delicious dish!  
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Spanish
Keyword: chicken, paella, paella mixta, Rice, saffron, Seafood, tapas