Weeknight Paella

New year, New blends! Introducing your newest goal of 2021, trying out SKORDO's Paella Blend. This melody of paprikas, saffron, lemon zest, and more, allows even the most beginner cooks to enjoy a dish as intimidating as Paella, an iconic saffron rice dish loaded with meats, seafood, and vegetables. Plus, it's salt free, giving you all the control!

The story is that farmers & farm workers would make Paella as their lunch, using whatever harvest on hand and a very large, shallow pan over an open fire. I considered local grocers & my freezer collection to be my harvest and my largest skillet over my electric stove to be my fire, for the sake of a weeknight meal. You’ll find this attainable version down below that captures the flavors of the luxurious meal without the bill or the time. Use whatever seafood, meat, or vegetables you have on hand! Additionally, you’ll be seeing SKORDO Recipe Kits with this new blend alongside a more traditional variation in stores & online next month. This could absolutely be turned Vegan by omitting the proteins and switching to veggie stock. I anticipate Paella Blend being the new favorite, I plan to try it next in some sort of runny egg breakfast scenario & I would love to hear your ideas!!

Serves 6

  • 1 lb. Chicken Thighs
  • 1 package Chorizo Sausage, about 12 oz
  • 1 lb Frozen Shrimp, I used 16/20s
  • 1 Yellow Onion, sliced
  • 4 Cloves of Garlic
  • 1 Green Bell Pepper, diced
  • 1 cup Frozen Lima Beans
  • 1 cup Frozen Green Peas
  • 1 cup Roasted Red Peppers, sliced
  • 1 Jalapeno, seeds removed & diced
  • 1 cup Parsley, chopped
  • 1 Lemon
  • 14 oz Diced Tomatoes in Juice, canned
  • 2 cup Arborio Rice
  • 2 cup Chicken Stock
  • 1 cup Water
  • 1 cup White Wine
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Salt
  • 4 Tbsp. SKORDO Paella Blend



As always, start by gathering all your tools and equipment. For this one, you’ll need the biggest skillet you can get your hands on! 

Next be sure to do all your slicing, chopping, measuring before you turn on any heat. This allows the process to go smoothly and quickly. Since we are working with a variety of different proteins, be sure you do your vegetable chopping before you introduce any meat juices to the cutting board. Now is a good time to get your shrimp defrosting too- simply add it to a bowl of cool water until you’re ready. 

Start your whole sausage in a cold pan with a drizzle of oil. I make gentle slices on the surface to prevent any explosions as they heat up. 

Once browned on both sides, remove the sausage, and add in the chicken with 1 T of Paella seasoning. 

While that’s cooking, drain your shrimp, remove shells, and pat dry. Season shrimp with 1 T salt & 1 T Paella seasoning. Remove the chicken & add the shrimp, flipping once opaque. 

Remove shrimp & set all proteins aside. Add onion & peppers to the pan with a drizzle of oil. Season with 1 T salt & cook until translucent, adding garlic about halfway through. 

Stir 1 T Paella seasoning into your 1 cup White Wine. 

Pour wine over vegetables to deglaze, reduce about halfway. Add rice, season with 1 T Paella Seasoning + 1 T salt, and toast for 3 minutes. Add canned tomatoes, stock, and water.

Cover & cook until rice is tender & liquid is absorbed. 

Meanwhile, slice your sausage. 

Remove rice from heat, stir in frozen peas & beans as well as proteins. 

Once combined, transfer skillet to oven & broil on high for 5 minutes or until rice is crispy on top.

Top with parsley, squeeze some lemon, and serve!
Shannon Mahoney

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