Easy Paella
Meal Includes:
This classic Spanish meal features your choice of protein, fresh veggies, and Matiz Valenciano Paella rice ready to eat in less than 30 minutes.
PROTEIN: Chicken Breast or Pork Tenderloin Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)
SAUSAGE: Palacio Original Chorizo (7.9 oz)
VEGGIE KIT: Paella Veggie Kit (18.5 oz)
RICE**: Matiz Valenciano Paella Rice (1 lb)
BROTH: Aneto Valencia or Seafood Paella Base (33.8-34 oz)
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, enjoy this classic Spanish meal, featuring your choice of protein, fresh veggies, and Matiz Valenciano Paella rice. Scroll down for step by step instructions on how to create this delicious dinner at home.
Next week our Little Big Meal will feature your choice of Pasta Primavera or Crab Cake Sandwiches meal.
Ingredients
Easy Valencian Paella
- 2 tbsp olive oil*, divided
- 4 oz (about half a link) Palacio Original Chorizo
- 1 lb chicken breast or pork tenderloin strips
- Paella Veggie Kit
- 1 ¼ c Matiz Valenciano Paella Rice
- 1 pkg Aneto Valencia Paella Base
- Lemon wedges* and fresh parsley* for garnish, optional
Easy Shrimp & Chorizo Paella
- 1 tbsp olive oil*, divided
- 4 oz (about half a link) Palacio Original Chorizo sausage
- 1 lb raw peeled & deveined shrimp
- Paella veggie kit
- 1 ¼ c Matiz Valenciano Paella Rice
- 1 pkg Aneto Valencia Paella Base
- Lemon wedges* and fresh parsley* for garnish, optional
Directions
Easy Valencian Paella
Remove the casing from the chorizo, discard the casing, and cut the chorizo into ¼-inch coins.
In large sauté pan or cast-iron skillet, heat 1 tbsp olive oil over medium-high heat and add the chorizo to the pan in a single layer. Add the chicken or pork strips and continue cooking, turning to brown on all sides while the chorizo releases some of its fat, about 4-5 minutes. Remove chorizo and chicken to a plate.
Add the remaining 1 tbsp olive oil to the same pan over medium-high heat. Add the bell pepper and onion from the veggie kit and sauté until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute. Pour in the paella base and stir well to incorporate. Do not stir the rice after this point. Arrange the chicken, chorizo, and green beans on top of rice, turn heat to high and bring to a boil.
Cook for 10 minutes on high heat, uncovered. Reduce heat to medium and cook for 10 minutes more. Remove from heat and set aside to rest for 5 minutes to allow the rice to soak up the remaining broth.
Easy Shrimp & Chorizo Paella
Remove the casing from the chorizo, discard the casing, and cut the chorizo into ¼-inch coins.
In large sauté pan or cast-iron skillet, heat 1 tbsp olive oil over medium-high heat and add the chorizo to the pan in a single layer. Cook, turning to brown the chorizo on all sides while it renders some of its fat, about 4-5 minutes. Remove chorizo to a plate, leaving the oil in the pan.
Add the bell pepper and onion from the veggie kit to the pan and sauté over medium-high heat until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute. Pour in the paella base and stir well to incorporate. Do not stir rice after this point. Arrange chorizo and green beans on top of the rice, turn heat to high and bring to a boil.
Cook for 10 minutes on high heat uncovered. Turn heat to medium, arrange shrimp on top in a single layer, and cook for 10 more minutes, turning shrimp halfway through to cook on both sides. Remove from heat and set aside to rest for 5 minutes to allow the rice to soak up the remaining broth.
To serve: Divide onto 4 plates and garnish with optional lemon wedges and parsley.
**This recipe uses Matiz Valencianio Rice that can be found on the side of the cooler.
*Product not included with Little Big Meal