Fiesta Paella

4-6 servings



  • 12 ounces Contessa Uncooked Tail-off Shrimp

  • 8 ounces boneless/skinless chicken breast, cut into bite size pieces

  • 4 ounces chorizo or spicy sausage

  • 1 cup long grain white rice

  • 1 11 ounce can mexicorn, drained

  • 1 cup salsa

  • 1 3/4 cup water

  • 2 ounces jalapeno jack cheese, shredded

  • 1/2 avocado, peeled and sliced


  • In a heavy cooking pot over medium heat, cook chicken breast and chorizo or spicy sausage for 5-7 minutes or until sausage has browned.

  • Stir frequently and add rice, corn and salsa (reserve 1 tablespoon of salsa).

  • Continue stirring mixture and add water.

  • Cover mixture and bring to a boil.

  • Reduce heat to medium-low and simmer for 15 minutes.

  • Add shrimp and cook for additional 5 minutes or until shrimp turns pink.

  • Stir mixture and top with cheese.

  • Transfer mixture to a large serving dish and garnish with avocado slices and remaining salsa.