Paella with chicken, sausage, shrimp, and mussels – the perfect dish to make when serving a lot of guests. This Authentic Paella Recipe is loaded with Spanish flavors, and believe it or not, it is very easy to make. There are probably as many variations of paella as there are families in Spain. Nourishing and vibrant, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily add more of the other proteins in the dish. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette. A fabulous one pot meal that will whoa your guests!
You can cook seafood style paella in a typical Paella pan, but I used a 12” large cast iron skillet.

With the smokiness from “Southwest Chipotle” and garlic lovers “City Grille” makes this full-flavored dish sure to please!




2-3 tablespoons olive oil

2 small chicken breasts

12 oz. uncooked extra-large shrimp (peeled)

2 chorizo sausages or hot Italian sausage

Season chicken and shrimp with Fresco “City Grille and Southwest Chipotle”


Paella ingredients

2 tablespoons olive oil

½ cup minced onion

2 cloves minced garlic

1 (14 oz.) can whole peeled tomatoes

1 (8 ounce) jar roasted red peppers, sliced

¼ cup white wine

2 cups par boiled rice (at your local grocers)

4 cups chicken broth

1 teaspoon Fresco “Southwest Chipotle”

1 teaspoon Fresco “City Grille”

Pinch of saffron

1 lb. mussels

Salt to taste

Chopped fresh parsley for serving (optional)


Step one:  protein preparation

Season both sides of chicken and one side of shrimp with “City Grille” and “Southwest Chipotle”.

On high heat, quickly pan sear sausage, chicken and shrimp. (the inside should still be uncooked). Remove from pan when each protein is finished searing.

When sausage and chicken are cooled, slice sausage into ¼ inch medallions and chicken in ½ inch slices. Keeping the shrimp whole.

Set aside ingredients as they will be added later to the Paella dish.


Paella instructions

Place a 12-inch cast iron pan on the stove on high heat.  Allow the skillet to heat up. Once the skillet is hot turn down to medium heat, add the olive oil, onion and garlic.  Season lightly with

salt and cook about 3-5 minutes until onion is soft.

Add the tomatoes (crush tomatoes by hand) including their juices and roasted red bell peppers. Stirring and continue to cook for 5 more minutes.

Add wine to deglaze the pan and then stir in the rice, cooking until the rice is toasted about 3-5 minutes.

Add 1 teaspoon of each, “City Grille” and “Southwest Chipotle”, sprinkle in a good pinch of saffron and stir.

Slowly pour in the chicken broth, stir. Taste, add light salt if needed.  Add sausage and chicken and stir gently to combine.  Cover and cook on medium heat for 15 minutes.

Place shrimp and mussels over the top of the rice, cover and cook for 3 more minutes.  Serve with crusty bread.

Sheila CapitoComment