Chorizo Skillet Paella

  • 0:40 TIME
  • 10 Portions



Olive oil

1 Tbsp

Onion, diced ¼”

1 each

Garlic, minced

1 Tbsp

Bomba rice

2 cup

White wine, chardonnay

1/4 cup

Chef-mate Chorizo Skillet, pan-fried   

2 1/2 cup

Shrimp, 16/20, peeled, deveined, tails on

20 each

Chorizo sausage, links, sliced ¼”

3 each

Stock, vegetable or seafood

1 qt

Parsley, minced

2 Tbsp

Red bell pepper, roasted, julienned

1/4 cup



  1. Pre-heat oven to 350°F.
  2. In a paella pan or large skillet over medium heat, add oil, onion, and garlic and cook until onions are translucent.
  3. Add rice and continue to cook for an additional 3 minutes, stirring constantly.
  4. Deglaze with white wine and reduce au sec, or until no liquid remains in the pan. Season rice with salt and pepper.
  5. Add the Chorizo Skillet, shrimp, and chorizo sausage in an even layer. Bake until rice has absorbed the liquid, about 20 minutes.
  6. Remove paella from the oven, garnish with parsley and roasted red bell pepper. Serve immediately.

Serving Suggestions/Variations

Use Arborio or another short-grain rice if Bomba is not available.