Spanish Paella Recipe

Spanish Paella

Spanish Paella

Spanish Paella


  • Chorizo- 1 lb
  • onion, yellow- 1 medium, diced
  • red bell pepper- 1, diced
  • green bell pepper- 1, diced
  • long grain rice- 2 cups
  • diced tomatoes with green chiles- 1 14oz. can
  • tomato paste- 3 tablespoons
  • chicken broth- 1 quart (32 oz.)
  • cooked chicken, chopped (I use leftover chicken from one of my recipes like Chicken Under A Brick)
  • cooked shrimp, medium- 1 lb, tails removed
  • • olive oil- 3 tablespoons
  • • spanish saffron- a pinch


  1. Heat a oil in large heated deep skillet or paella pan over medium-high heat.
  2. Add bell peppers and onions along with chorizo to sauté until peppers are tender.
  3. Add rice, diced tomatoes, tomato paste and saffron to sauté for another minute.
  4. Add chicken broth and bring to boil.
  5. Once boiling, lay chicken and shrimp on top then cover the pan (if you’re using a paella pan without a lid, you can use aluminum foil to cover), reduce heat to low.
  6. Simmer until rice has absorbed liquid, approximately 25 minutes.

This is the perfect recipe to make with leftover cooked chicken.


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One Response to Spanish Paella

  1. Andrea Wooldridge July 29, 2012 at 1:36 pm #

    Great recipe!

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