Recipe courtesy of Michele Urvater

Paella Style Seafood and Chicken Topping

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 servings
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3 tablespoons olive oil

1 link of chorizo, cut into thin slices

1 onion, chopped

1 green bell pepper, chopped

1 clove garlic, minced

2 cups chopped canned plum tomatoes, with juices

8 ounces boneless, skinless chicken breast, cut into bite sized pieces

8 ounces (net) shelled deveined shrimp, each cut into thirds

2 tablespoons minced pimento

1 cup thawed frozen petite peas

Salt and crushed red pepper flakes

Cilantro sprigs, optional for garnish


  1. Heat the olive oil in a deep wide skillet. Add the chorizo and saute on both sides until crisp. Add the onion and bell pepper and garlic. Cover and cook for 5 to 10 minutes or until tender. 
  2. Add the tomatoes, and juices and bring to a simmer. Add the chicken, shrimp and pimentos and simmer, covered, for 5 minutes or until chicken and shrimp are cooked through. Uncover, add the peas and simmer uncovered for a minute just to heat them through. Season to taste with salt and red pepper flakes. Spoon stew in soup plates and center some rice in the middle; garnish with leaves of cilantro if you wish.