Skip to main content
CookUnity logo

Mexican Shrimp & Chorizo Paella

by Santiago Lopez

View Profile

Contains Soy

Tree Nut Free

Peanut Free

Contains Pork

Contains Gluten

This seafood rice was created in the ports of Mexico accompanied with shrimp and Mexican chorizo with a special seasoning of dried chilies when making the rice, even though it is very similar to paella, the dried and hydrated chilies give it a unique and delicious touch.

Nutritional facts

Protein

36g

Carbs

59g

Calories

850kcal

Fat

53g

Ingredients

Canola and Olive Oil Blend, Oregano, Andouille Sausage, Cajun Spice, Old Bay Seasoning, Onion Powder, Garlic Powder, All Purpose Seasoning, Shrimp, Cilantro, Garlic, Achiote Paste, Zucchini, Onion, Jasmine Rice, Kosher Salt, 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, celery.

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 2701 reviews

Previous slide
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Kae · 08/13/25

Next slide

More Santiago Lopez's delicious meals

Previous slide
Next slide

About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, 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. His 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. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook

You can find Santiago Lopez's meals in...

Similar meals you may like

Previous slide
Next slide