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Chorizo Paella

One pan plan for the whole family packed with veggies and RollinGreens Chorizo. This traditional rice dish will have the whole family and friends scooping more.


Serves: 2-6 people

  • 1 Bag RollinGreens Chorizo
  • 2 cups water (Chorizo)
  • 2 T olive oil (Chorizo)
  • 2 tsp vinegar (Chorizo)
  • 2 cups long grain white rice, washed
  • 3 cups water (Rice)
  • 1 8 oz. can of tomato sauce
  • 1 yellow or white onion
  • 5-8 button mushrooms
  • 1 green bell pepper
  • 2 mini red bell peppers
  • 2 mini orange bell peppers
  • 1 mini yellow bell pepper
  • 1 T olive oil
  • 10 sprigs Italian parsley
  • 1 tsp salt



  • Preheat oven to 350 degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • Set aside for rice, tomato sauce and water go into the pan.
  • Clean mushrooms with paper towel and cut into quarters like an apple.
  • In the largest pan you own (or paella pan) heat on burner to medium.
  • Cut mushrooms and then add oil to pan.
  • Cut onion and add to pan. Cook for 3-5 minutes or until onions start to brown.
  • Cut green bell pepper into cubes and add to pan. Stir.
  • Measure and wash rice in a grain colander and allow to drain.
  • Add washed rice, tomato sauce and water to pan, spreading the rice and vegetables evenly throughout the pan.
  • Break up the RollinGreens Chorizo into large chunks and place every two inches around the pan until all Chorizo is used.
  • Wash and slice mini bell peppers into rings and spread evenly around the pan. Add salt.
  • Cover lid of pan (oven safe) or just cover with foil.
  • Bake covered for 20 minutes or until rice is fully cooked.
  • Remove from the oven and remove the lid or foil.  Chop parsley fine and top the Paella.
  • Serve family style.

    -Enjoy Chef Ko