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Nutrition Facts
Serving Size 352 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 490 mg 20%
Total Carbohydrate 41 g 14%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 24 g
Vitamin A 10% Iron 15%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken and Chorizo Paella

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
8  People


Recipe makes 8 Servings

2 Tbsp Seville Spain Extra Virgin Olive Oil
1 cup(s) white onions, minced
8 garlic cloves, divided use, 4 cloves minced and 4 cloves left whole
1 Tsp saffron threads
1 Tsp kosher salt
1 Tbsp smoked paprika
1 cup(s) Roma tomatoes, chopped with juice
4 cup(s) chicken stock
1 1/2 cup(s) white wine
1 1/2 cup(s) bomba rice
1 1/2 Lb boneless, skinless chicken thighs, diced into bite size pieces
8 Oz Aurelia's Spanish Style Chorizo, diced
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Set paella pan on stove over medium heat.
To make sofrito, add olive oil, onions, minced garlic, whole garlic cloves, saffron, salt and paprika. Stir-fry 5 to 7 minutes.
Add in tomatoes and cook 30 to 40 minutes on medium-low heat until liquid is completely cooked out and mixture is a rich red color.
While sofrito is cooking, add stock and wine to a sauce pot and bring to a boil. Cook 4 minutes, then remove from heat and set aside.
If sofrito starts to burn, adjust heat and add a few tablespoons of water to deglaze pan and use spoon to scrape up any burned bits.
Add rice, chicken and chorizo to sofrito and stir-fry 5 to 7 minutes or until chicken is slightly browned.
Once rice is toasted, spread in an even layer in pan and pour in stock. Bring to a boil then reduce to a simmer and cook 15 minutes.
Test rice on top to check for doneness. If rice is still a little hard, add more liquid 1/2 cup at a time.
Cover pan with foil, turn off heat and let paella continue to cook 8 to 10 minutes or until internal temperature of chicken is 165ºF.
Uncover and season to taste with more salt as needed.


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