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!
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This is a sponsored post written by me on behalf of Vigo Foods. All opinions are 100% mine.
About Spanish Chorizo, Shrimp, and Chicken Paella
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. An old friend of mine, 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!
More great chicken recipes
Spanish Chorizo, Shrimp, and Chicken Paella
- 1 tablespoon Vigo Olive Oil
- 4 ounce 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 teaspoon fresh garlic, minced
- 29 ounce diced tomatoes, (2 14.5 oz cans) tomatoes drained & juice reserved
- 1 cup Vigo Yellow Rice, uncooked
- 2 bay leaves, fresh
- 2 teaspoon 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).
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.