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Nutrition Facts
Serving Size 303 g
(Approx. 8 Servings)
Amount Per Serving
Calories 380 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 0.1 g 3%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 750 mg 31%
Total Carbohydrate 63 g 21%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 15 g
Vitamin A 10% Iron 15%
Vitamin C 20% Calcium 6%
*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.
Shrimp and Chorizo Paella
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

2 Tbsp Aldonza Extra Virgin Olive Oil
1 cup(s) H-E-B Diced White Onions
8 garlic cloves, crushed
6 Oz Aurelia's Spanish Style Chorizo, sliced into 1/2-inch rounds
2 cup(s) H-E-B Arborio Rice
1 cup(s) Villa Puccini Pinot Grigio
2 1/2 cup(s) Central Market Organics Free Range Chicken Broth
.0200 Oz saffron threads
1 Tsp smoked paprika
12 Oz Central Market Organics Italian San Marzano Tomatoes
3/4 Lb Argentine red shrimp
1/3 Lb H‑E‑B Green Beans
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Preheat a paella pan over medium-high heat. Add oil then sauté onion and garlic for 2 to 3 minutes or until just starting to brown.
Add chorizo and cook another 2 minutes. Once chorizo has started to release oil into the pan, add rice and stir-fry about 2 minutes or until rice starts to toast and becomes fragrant.
Add wine and allow to reduce a few minutes before adding chicken broth, saffron, paprika and tomatoes. Season with salt and pepper and stir to combine while slightly crushing tomatoes.
Reduce heat slightly and cook about 15 minutes or until rice has a little bit of a bite to it.
When rice is tender but not fully cooked, layer shrimp and green beans over the top, pressing into the rice slightly. Cover with foil and cook about 10 to 12 minutes.
Once shrimp are opaque and have curled into a 'c', remove foil and increase heat slightly to continue cooking until liquid is mostly absorbed and a slight crust begins to form, about another 5 to 7 minutes.
Remove from heat and allow to sit 5 minutes. Season with salt and pepper before serving.


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