1 tbsp Vigo Olive Oil
4 oz ground chorizo
1 lb chicken breast cut into bite-sized pieces
1/2 cup peas fresh or frozen
1/4 cup celery finely chopped
1/2 cup yellow onion finely chopped
1 tsp garlic minced
29 oz diced tomatoes (2 14.5 oz cans) tomatoes drained & juice reserved
1 cup Vigo Yellow Rice uncooked
2 bay leaves fresh
2 tsp salt or to taste
3 1/2 cup chicken broth
1 lb shrimp peeled, deveined, tails removed

In a large skillet, warm olive oil over medium heat. Add chorizo and cook & crumble until done about 5-7 minutes. Remove chorizo from skillet (place in a bowl and cover with a towel) but leave the grease.
Add chicken to skillet and cook Cook chicken until outsides are no longer pink (about 3-5 minutes). Remove chicken from skillet (place in another bowl and cover with a towel).
Add peas, celery, yellow onion, and garlic to the skillet and sauté until onion and celery become tender about 5 minutes.
Add diced tomatoes (note - this should *just* be the tomatoes; drain and reserve the juice from the can for later), Vigo Yellow Rice, bay leaves, and season with salt (to taste). Cook for 1 minute, stirring constantly.
Pour in reserved tomato juice and chicken broth, then add the cooked chicken back to skillet and stir thoroughly. Bring Ingredients to a boil, then reduce heat to simmer.
Cover skillet and let cook for 20 minutes.
Remove cover and add cooked chorizo back to the skillet. Continue to cook for 5 minutes, stirring occasionally.
Arrange shrimp in an even layer on top of the rice mixture. Cook shrimp for about 5-10 minutes, turning halfway through, until bodies are pink and slightly curled.
Serve finished paella immediately with parsley for garnish (optional).
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