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Mexican Chicken, Shrimp, & Chorizo Paella

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by Santiago Lopez

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Chef Santiago's take on Mexican-style paella honors the roots of the seafood-filled rice that was created in the ports of Mexico. His version features plump shrimp, Mexican chorizo, and chicken, along with a special seasoning of dried chilies and spices. Even though it is very similar to Spanish paella, the smoky chilies give it a unique and delicious touch.

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Nutritional facts

Protein

35g

Carbs

47g

Calories

810

Fat

53g

Ingredients

Chicken Thigh, Canola and Olive Oil Blend, Habanero Peppers, Butter, Oregano, Andouille Sausage, Cajun Spice, Old Bay Seasoning, Onion Powder, Garlic Powder, All Purpose Seasoning, Shrimp, Garlic, Achiote Paste, Zucchini, Onion, Jasmine Rice, Kosher Salt, Saffron, Mayonnaise, Guajillo Chile, Chicken Base, Chipotle in Adobo, White Wine, Red Bell Pepper, Canola Oil, Canned Tomato, Paprika

Reviews

4.5

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Based on 150 reviews

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Olivia Dargis · 12/03/24

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About Santiago Lopez

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My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

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