Shrimp & Chorizo Paella
Chef Sandra brings land and sea together in saffron-scented bomba rice steeped with slow-cooked sofrito. Roasted Bilbao chorizo and garlic-guindilla shrimp share the pan with green olives, while lemon-Espelette aioli waits on the side for a creamy, peppery swipe.
Nutritional facts
Protein
41g
Carbs
81g
Calories
1041kcal
Fat
59.7g
Ingredients
Italian Parsley, Crushed Red Pepper, Lemon Juice, Thyme, Chicken Base, Espelette Pepper , Saffron, Kosher Salt, Kewpie Mayonnaise, Sour Cream, Lemon Zest, Garlic, Castelvetrano Olives, Black Pepper, Shrimp, Calasparra Rice, Chorizo, Rosemary, Red Onion, Canola and Olive Oil Blend, Veg, Tomatoes, Whole, Canned, Italian, Guindilla Peppers, Organic Vegetable base, Dired Nora Pepper
Contains milk, eggs, crustacean shellfish (Shrimp), wheat, soybeans, celery.
Reviews
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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