Chicken & Shrimp Paella

10 Portions


8 oz sausage link, chorizo 
1 tbsp oil blend, extra virgin, canola 
1 ½ cups chicken thigh, skinless, boneless, cooked, coarsely chopped 
¼ tsp salt, iodized
½ tsp pepper, black, ground 
¼ cup onion, medium diced ½” 
¼ cup green bell pepper, medium diced ½” 
½ tbsp garlic, chopped in water
6 oz rice, converted
1 cup tomato, canned, diced 
¼ tsp salt, iodized 
¼ tsp saffron, dried 
2 ¾ cups water, boiling 
1 ¼ cups shrimp, raw, peeled, thawed
¾ cup green peas, frozen, thawed 


1. Preheat oven to 350°F.
2. Cook sausage in oven to internal temperature of 155°F. When cool enough to handle, slice on slight angle to about ¼ ” thick. Set aside.
3. Season chicken pieces with salt and pepper. Brown in oil in a large skillet. Remove chicken from rondeau, leaving drippings in pan.
4. Add onions, peppers and garlic to reserved drippings. Cook until onion is tender but not browned, about 6-8 mins.
5. Into the onion mixture stir the cooked, sliced sausage, uncooked rice, tomatoes, salt and saffron.
6. Boil the water, then add to large skillet. Add browned chicken.
7. Cover, and bake at 375°F for 30-45 mins. until chicken is 165°F. Add thawed shrimp to paella mixture and bake uncovered 15-20 mins or until shrimp are done. Stir in thawed peas. Mix well, serve piping hot.

Written By Marketing

September 18, 2023

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