Healthy Meal Prep
Seafood, Chicken, and Chorizo Paella Recipe

Seafood, Chicken, and Chorizo Paella


This great seafood and chicken paella recipe can stand on its own, or you can serve it alongside some steamed clams. Don't forget the red wine!


  • 2 tablespoons vegetable oil
  • 1 medium zucchini, quartered and cut into 1/4-inch slices
  • 1 shallot, minced
  • 2 cloves garlic, minced, or more to taste
  • 1 ½ cups long-grain white rice
  • 1 (14 ounce) can diced tomatoes
  • 1 cup water, or as needed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon saffron
  • salt and ground black pepper to taste
  • 1 large bay leaf
  • 1 (14 ounce) can sweet peas
  • 2 tablespoons vegetable oil
  • ½ pound chorizo
  • 4 chicken thighs, cut into 1/2-inch pieces
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 serrano peppers, thinly sliced
  • 1 small yellow onion, cut into 1-inch pieces
  • 1 medium tomato, diced
  • 1 pound shrimp
  • ½ pound bay scallops
  • 1 avocado, diced
  • 1 bunch chopped fresh cilantro


  1. Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
  2. Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
  3. Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
  4. Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
  5. Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.

Add comment

Nutritional Information

Seafood, Chicken, and Chorizo Paella

Servings Per Recipe: 10
Calories: 467
% Daily Value *
protein: 61 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 17 %
fat: 35 %
saturated fat: 30 %
cholesterol: 43 %
vitamin a iu: 31 %
niacin equivalents: 80 %
vitamin b6: 29 %
vitamin c: 49 %
folate: 28 %
calcium: 7 %
iron: 30 %
magnesium: 18 %
potassium: 19 %
sodium: 25 %
thiamin: 43 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved