"A simple paella recipe made with chorizo, shrimp, and chicken and cooked with tomatoes, veggies, and yellow rice. It's a great one-pot meal for weeknights!"
So far this has been a year of “recipe exploration” for me, and I’m happy to say that this simple paella recipe is the newest edition. I was always curious how to make paella, especially since it has so many delicious flavors (chorizo, shrimp, and chicken, oh my!) But as it turns out, it’s much easier than I ever could have imagined.
I’d even go so far as to say this may be the best paella recipe ever.
Now, I know what you’re probably thinking:
Chrisy, you just discovered this recipe. How do you know it’s the best?
Well, for me, I grade recipes not only by how tasty they are but also how easy they are. Because like you, far too often do I find myself plagued with the question: “What’s for dinner?” And as luck would have it, this usually happens on the days when I’m also short on time, energy, and creativity.
That’s why I love discovering new products to build simple recipes that make the dreaded “dinnertime question” easier to answer!
Lately, my go-to staples have been a few versatile Vigo products. This simple paella recipe wouldn’t have been possible without delicious Vigo Yellow Rice!
Now, I adore seafood and will gladly add it to almost anything. The Husband, however, isn’t a huge fan. He’ll eat it depending on how it’s prepared, though, so the combination of shrimp, Vigo Yellow Rice, chicken, chorizo, and spices is a good compromise that we can both enjoy.
The base of this recipe is Vigo brand yellow rice, an item that I always like to have in my pantry for simple and speedy meal prep. It’s flavorful but not overpowering, plus it’s fat-free, which is perfect if you’re trying to keep things light.
I specifically choose Vigo products for a few reasons. First, they’re convenient to pick up on my weekly run to Publix (they’re also available at other fine retailers, and the brand has an online store: Shop Vigo’s online store. Second, I like supporting a company that’s based in America – their facility is in Tampa, Florida. Third, they’re Italian-inspired; Vigo was founded by Antonino Alessi, a Sicilian immigrant. (They even have a master olive oil taster on staff… how cool is that?!).
And to top it all off, these products are very well priced, so I always stock up!
Aside from being a quick and easy dinner, this simple paella recipe is a great side dish or meal to contribute to a potluck. It tastes great leftover, and makes a delicious, filling packed lunch to bring to work.
This recipe is also totally customizable: add vegetables, leave out the shrimp, toss in a little more spice… do whatever you want!
And now for some fun!
The only thing better than buying quality, affordable, and versatile groceries is getting them for free! Vigo is giving away a box full of goodies to one of my lucky readers, and it could be you.
Enter below for your chance to win!
Spanish Chorizo, Shrimp, and Chicken Paella
A simple paella recipe made with chorizo, shrimp, and chicken and cooked with tomatoes, veggies, and Vigo Yellow Rice. It's a great one-pot meal for weeknights!
- 1 tbsp Vigo Olive Oil
- 4 oz ground chorizo
- 1 lb chicken breast cut into bite-sized pieces
- 1/2 cup peas fresh or frozen
- 1/4 cup celery finely chopped
- 1/2 cup yellow onion finely chopped
- 1 tsp garlic minced
- 29 oz diced tomatoes (2 14.5 oz cans) tomatoes drained & juice reserved
- 1 cup Vigo Yellow Rice uncooked
- 2 bay leaves fresh
- 2 tsp salt or to taste
- 3 1/2 cup chicken broth
- 1 lb shrimp pealed, deveined, tails removed
In a large skillet, warm olive oil over medium heat. Add chorizo and cook & crumble until done, about 5-7 minutes. Remove chorizo from skillet (place in a bowl and cover with a towel) but leave the grease.
Add chicken to skillet and cook Cook chicken until outsides are no longer pink (about 3-5 minutes). Remove chicken from skillet (place in another bowl and cover with a towel).
Add peas, celery, yellow onion, and garlic to skillet and sauté until onion and celery become tender, about 5 minutes.
Add diced tomatoes (note - this should *just* be the tomatoes; drain and reserve the juice from the can for later), Vigo Yellow Rice, bay leaves, and season with salt (to taste). Cook for 1 minute, stirring constantly.
Pour in reserved tomato juice and chicken broth, then add cooked chicken back to skillet and stir thoroughly. Bring ingredients to a boil, then reduce heat to simmer.
Cover skillet and let cook for 20 minutes.
Remove cover and add cooked chorizo back to the skillet. Continue to cook for 5 minutes, stirring occasionally.
Arrange shrimp in an even layer on top of the rice mixture. Cook shrimp for about 5-10 minutes, turning halfway through, until bodies are pink and slightly curled.
Serve finished paella immediately with parsley for garnish (optional).