Chicken, Shrimp and Chorizo Paella

PaellaWe decided to have a relaxing night last week with good food, wine, and one of my favorite Disney classics- Beauty and the Beast! Nevin had ordered BATB on DVD for me and it finally came last Thursday. We immediately knew that we had to make an occasion out of it. I guess I probably should have made French food if I wanted to follow any sort of theme but I was craving paella! Even though we love mussels, we weren’t able to get any good ones, so we opted for a plainer version with just chicken, shrimp and chorizo. Be sure to get some GOYA Sazon packets with saffron, especially if you don’t have any on hand because saffron is so incredibly expensive, yet also crucial for the success of this dish! Also, use smoked paprika over regular paprika to get a smoky, authentic Spanish flavor. I hope you enjoy this as much as we did. I made extra to have leftovers for lunch! 

Servings: 6
Prep Time: 35 minutes
Cook Time: 35 minutes


  • 1.5 lbs skinless chicken breasts, cut into bite sized pieces
  • 10 oz chorizo, sliced into pieces
  • 1 lb shrimp (cooked, deshelled and deveined)
  • 1 white (Spanish) onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, minced
  • 16 oz spanish yellow rice (I used GOYA)
  • 1 quart chicken broth
  • 1/2 tbsp lemon pepper
  • 1 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 packet GOYA Sazon (with saffron)
  • 3 tbsp olive oil
  • parsley, to garnish


Heat olive oil in a large pan (if you have a paella pan, go ahead and use it- I didn’t and a large frying pan worked fine) over medium heat. Add in onion, garlic and peppers. IMG_3063 IMG_3066Cook and stir for 2-3 minutes until aromatic. Add chorizo, chicken and rice.IMG_3068 Cook for about 3 minutes. Add in all your spices- the smoked paprika, lemon pepper, oregano and GOYA packet. These packets are fantastic. You get a strong saffron flavor which gives this an authentic taste, without having to spend $15 for less than a gram of saffron at the supermarket. IMG_3069Stir in chicken broth (don’t use the full 5 quarts at first- start off with about 3.5-4 and add more if the rice isn’t cooking, or if you need more moisture to prevent burning on the bottom of your pan). IMG_3071Bring everything to a boil, then let simmer for 15 minutes, stirring occasionally. Add shrimp and cook for 2 minutes.IMG_3072 Then cover everything with foil (use a lid if you have one, we just don’t have a lid for this larger pot- forgive our ghetto foil covering) and continue cooking for an additional 2 minutes. IMG_3073Remove the foil and sprinkle with parsley. PaellaServe with lemon wedges and enjoy! Buen Provecho!IMG_3076

Nutrition Facts:

Calories: 563; Fat: 26 g; Cholesterol: 213 mg; Sodium: 1,312 mg; Carbs: 29 g; Sugars: 1 g; Protein: 48 g

Amanda’s Rating: 7/10

Our shrimp just didn’t taste that fresh. This is by no means related to the recipe, but it made me want more and more chorizo :-D

Nevin’s Rating: 8.5/10



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