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Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1360 mg 57%
Total Carbohydrate 67 g 22%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 27 g
Vitamin A 6% Iron 15%
Vitamin C 15% Calcium 8%
*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.

Seafood & Spanish Chorizo Paella

Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 h 30 m
8  People


Recipe makes 8 Servings

2 Tbsp extra virgin olive oil
4 lobster tails, meat thawed, removed from shells and diced (reserve shells)
2 large white onions, divided use, diced
1 fennel, chopped
1 cup(s) white wine
8 cup(s) water
2 Tsp kosher salt, divided use
8 Oz Aurelia's Spanish Style Chorizo, diced
5 garlic cloves, minced
2 cup(s) H-E-B Arborio Rice
1 H-E-B Saffron Threads, large pinch
1 Tsp smoked sweet paprika
1 Tsp McCormick Gourmet Collection Ancho Chile Pepper
8 Oz green beans, ends trimmed
1 Lb fresh gulf shrimp, peeled and deveined (reserve shells)
1/4 cup(s) Italian parsley, chopped
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Make lobster stock by placing a stock pot over medium heat and sauté empty lobster and shrimp shells in 2 tablespoons of olive oil for 2-3 minutes.
Add in one diced onion and fennel and stir fry an additional 3-4 minutes.
Add wine and reduce/cook for 3 minutes then add 8 cups of water and 1 teaspoon salt bring to a simmer. Cook 45 minutes then turn off heat and strain liquid and reserve stock for paella.
In a paella pan or cast iron skillet over medium heat, add chorizo, remaining onion and garlic. Sauté 2-3 minutes then add rice. Stir fry 3-5 additional minutes.
Add 2 cups of stock, saffron, paprika, chile pepper and 1 teaspoon of salt.
Add 1 more cup of stock then add green beans. Bring to a boil and let liquid slightly reduce then cover and cook 15-20 minutes. (Add more stock if needed, 1/2 cup at a time.)
Uncover and spread shrimp and diced lobster meat over rice, pushing it into the rice slightly. Add a little more lobster stock if needed.
Cover and cook for another 10-15 minutes until shrimp curls into a "c" and turns opaque. Turn off heat and cover the rice.
When lobster is cooked through, garnish with parsley and paprika to taste. For that extra bit of acid, add a fresh squeeze of lemon!


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