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

Instructions

• 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.