Stovetop Paella Mixta for Four With Pork Chicken and Shrimp Recipe

Ingredients

• For the Sofrito:
• 3 dried ñora peppers or 4 ancho chilies (1 1/2 ounces total; 50g), optional; see note
• 1/4 cup (60ml) extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 medium yellow onions (3/4 pound; 300g), finely diced
• One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
• Kosher salt
• 1 tablespoon (15ml) tomato paste
• For the Paella:
• 1 1/2 tablespoon (22ml) extra-virgin olive oil
• Kosher salt
• 4 bone-in, skin-on chicken thighs (2 pounds; 900g)
• 4 pork tenderloin medallions (1 pound; 450g total)
• 1/2 cup sofrito (4.5 ounces; 130g)
• 1/2 teaspoon sweet smoked Spanish paprika (pimentón dulce)
• Pinch saffron threads
• 3 1/2 cups (830ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
• 1 1/4 cups (9 ounces; 255g) short-grain Spanish rice, such as Bomba and Calasparra
• 6 large shelled shrimp (heads on, if desired)
• Lemon wedges, for serving

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