Publix Aprons

Weekday Paella

Weekday Paella
Total Time:
20 minutes


2 links fresh chorizo sausage (6–8 oz)
2 boneless, skinless chicken breasts (about 1-lb)
2 tablespoons canola oil
1 package frozen (or fresh) sliced bell peppers and onions (about 14–16-oz)
1 teaspoon chopped garlic
2 cups water
2 (5-gram) packets sazón with azafrán seasoning
1 teaspoon chili powder
1/4 cup white wine (or chicken broth)
1 lb peeled/deveined large shrimp, tails removed
1/2 cup frozen green peas
2 1/2 cups instant rice


  1. Cut chorizo and chicken into bite-size pieces (wash hands). Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add chorizo and chicken; cook 3 minutes, stirring occasionally, or until chorizo and chicken has browned.
  2. Stir in peppers and onions and garlic; cook 2–3 minutes, stirring occasionally, or until vegetables begin to soften. Stir in water, sazón seasoning, chili powder, and wine; cover and bring mixture to a boil.
  3. Stir in remaining ingredients and bring to a boil for 1 minute. Reduce heat to medium-low; cover and simmer 5–6 minutes, until rice is tender, chicken is 165°F, and shrimp are opaque. Serve.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 430, Total Fat 14.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 140mg, Sodium 830mg, Total Carb 40g, Fiber 1.00g, Sugars 4g, Protein 37g, Calc 6%, Vit A 0%, Vit C 0%, Iron 30%

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