Mexican Paella with Shrimp & Chorizo
Chef Santiago and Chef Ruben combine their culinary expertises to create this gorgeous Mexican take on a quintessential Spanish dish. Inspired by the coastal towns of Mexico, the boldly seasoned rice is packed with fresh and succulent shrimp, as well as spicy Mexican chorizo. Chefs Santiago and Ruben designed a special seasoning with dried chilies that differentiates it from Spanish paella, adding layers of smoky, unique flavor you won't be able to resist.
Nutritional facts
Protein
33g
Carbs
82g
Calories
880kcal
Fat
46g
Ingredients
Yellow Bell Pepper, Oregano, Andouille Sausage, Cajun Spice, Old Bay Seasoning, Onion Powder, Garlic Powder, All Purpose Seasoning, Shrimp, Cilantro, Garlic, Zucchini, Onion, Jasmine Rice, Kosher Salt, Yellow Squash, Guajillo Chile, Chicken Base, Chipotle in Adobo, Green Onion, Pickled Jalapeno Peppers, Green Bell Pepper, Avocado, Red Bell Pepper, Canola Oil, Canned Tomato, Paprika
Contains milk, shellfish, wheat, soybeans.
Reviews
4.7
Based on 472 reviews
Robert · 08/04/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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