Mixed Paella — The Complete Spanish Feast at Taperia La Mina
Our Mixed Paella is the most complete and generous version of Spain’s most iconic dish. This magnificent pan brings together the best of land and sea: tender chicken, succulent rabbit, sweet prawns, briny clams, crisp green beans, and saffron-infused rice, all cooked together in a wide paella pan over an open flame. It is the dish that showcases the extraordinary range of Spanish cuisine in a single, spectacular presentation.
The Origins of Mixed Paella
The mixed paella — paella mixta — evolved from the original Valencian paella as the dish traveled beyond the rice fields and into the coastal towns. Cooks began adding seafood to the traditional meat-and-vegetable formula, creating a hybrid that combined the best of both worlds. While purists may debate whether mixing meat and seafood is authentic, there is no arguing with the result: a paella of extraordinary complexity and depth, where the flavors of the land and sea mingle in every grain of rice.
Our Preparation
At Taperia La Mina, we build our mixed paella in layers. The chicken and rabbit are seared first, creating a golden fond on the bottom of the pan. Green beans and lima beans are added and cooked down with tomato and paprika. The rice is toasted briefly, then the saffron broth is added. The seafood — prawns and clams — goes in last, so it cooks perfectly without becoming tough. The result is a paella where every ingredient contributes its unique flavor to the whole.
The Ultimate Sharing Dish
Mixed paella is the ultimate social dish — it is meant to be placed in the center of the table and shared among friends and family. In Spain, Sunday lunch often revolves around a large paella, with everyone gathering around the pan. At Taperia La Mina, we recreate this convivial tradition in Benidorm. Pair with a robust Rioja Crianza and experience the joy of Spanish communal dining.