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Spanish Rice Paella

Here is some inspiration for a fun way to prepare a delicious traditional Spanish dish that’s packed with flavor.

Prep Time: 10 mins

Cook Time: 80 mins

Yield: 8 Servings

You Will Need

  • Bag of Spanish Rice from your Full Cart order
  • 1 cup Chopped Fresh Parsley*
  • 1/4 cup fresh lemon juice*
  • 1 tablespoon olive oil*
  • 2 large garlic cloves, minced*
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 lb of Jumbo Shrimp
  • 2-4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage, cut into 1/2″ slices
  • 2 cups finely chopped onions
  • 1 cup finely chopped red pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 tsp sweet paprika
  • 3 large cloves of garlic, minced
  • 1 cup frozen green peas
  • 1/4 cup of fresh lemon juice


  • Prepare herb mix* with parsley, lemon juice, olive oil and garlic cloves. Set aside for later.
  • Prepare the Spanish Rice by following the instructions. Leave in a bowl to the side.
  • Peel and devein shrimp, leaving tails intact; set aside.
  • Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
  • Add chicken; saute 2 minutes on each side. Remove from pan.
  • Add sausage; saute 2 minutes. Remove from pan.
  • Add shrimp, and saute 2 minutes. Remove from pan.
  • Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally.
  • Add tomatoes, paprika and 3 garlic cloves; cook 5 minutes.
  • Add rice; cook 1 minute, stirring constantly. Stir in herb blend*, broth mixture, peas, chicken, sausage and shrimp.
  • Bring to a low boil; cook 10 minutes, stirring frequently.

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