Easy One-Dish Spanish Paella

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 6 pieces boneless, skinless chicken thigh, chopped
  • 2 pieces chorizo sausage sliced
  • 796 81 Seasoned Canned diced tomatoes
  • 1/2 cup (125 mL) Spanish onion finely chopped
  • 1/2 cup (125 mL) green pepper finely chopped
  • 1 clove garlic finely chopped
  • 1/4 cup (60 mL) carrots grated
  • 1 cup (250 mL) frozen peas
  • 1 pinch saffron
  • 900 81 CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 1/2 cups (625 mL) Uncooked long grain white rice
  • 1 tbsp (15 mL) olive oil
  • 227 grams Peeled and Deveined Raw shrimp (31/40 ct)


  1. Soak Saffron in one (1) cup of Campbell's chicken broth approximately 1 hour before cooking.
  2. In a dutch oven heat olive oil,saute diced onion,green pepper,garlic with chicken on medium. Once chicken is brown on both sides (approx. 2-4 minutes) add Chorizo sausage and continue to cook for another 10 minutes on medium to low heat.
  3. Once chicken and chorizo are completely cooked add rice and saute for 1 minute. Add can of diced tomatoes and increase to a medium heat.
  4. Add 1 cup of chicken broth that has saffron soaking in. Add the remainder of the chicken broth and bring to a boil. Add frozen peas and shrimp. Reduce heat to low put lid on and cook for 10-12 minutes or until rice is completely cook.
  5. Enjoy!

Recipe tips

Rinse rice before cooking to reduce stickiness and starch. If Spanish chorizo sausage can not be found try the Portuguese chorizo sausage.

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  • Della L.

    June 18, 2012

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  • Ingrid R.

    February 7, 2011

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