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Paella is the ultimate Spanish comfort food. Traditionally prepared with chorizo sausage, chicken, and a beautiful variety of seafood, you can make this version with whatever looks good to you at the market. Here, we’ve used chorizo, grilled chicken breast, and shrimp for a quick version that is packed with flavor.


¼ cup olive oil, divided

½ onion, diced

1 bell pepper, seeded and sliced into strips

Kosher salt and freshly ground pepper

6 oz. pre-cooked chorizo sausage, sliced into ¼” rounds

1 package Spanish RightRice

1 ⅓ cups chicken stock or water

½ cup freshly shelled or defrosted peas

2 Tbsp chopped flat-leaf parsley, plus more for garnish

Juice of ½ lemon


8 oz. cooked and sliced chicken breast

8 oz. sautéed shrimp


In a large frying pan, heat one tablespoon of the olive oil over medium heat. 

Add the onion, peppers, and a pinch of salt and cook, stirring frequently, until the onion and peppers have softened, about 5 minutes.

Add the sliced chorizo and cook until browned, about 2 minutes.

Stir in the RightRice to coat the grains with the oil.  Add the stock or the water, bring to a quick simmer, and immediately turn off the heat.  Cover and allow to sit for 12 minutes.  

When the rice is cooked, add the peas and the parsley, then fluff with a fork.  

Divide the rice between four bowls and top with the chicken and shrimp if using.

Squeeze a little lemon juice over the top of each bowl. Garnish with an additional sprig of parsley if desired.