• It’s Paella Time: Father’s Day Meal Idea
  • Post author
    Melissa Guerra

It’s Paella Time: Father’s Day Meal Idea

It’s Paella Time: Father’s Day Meal Idea

Paella is easier to make when you have the right ingredients and tools for preparing it. Stop by Melissa Guerra Latin Kitchen Market today and grab everything you need to prepare this delicious meal for Father’s Day. With Melissa Guerra’s own recipe for making paella, celebrate this holiday with a great-tasting meal everyone can enjoy.

Bomba Rice

Want to get that delicious and unique taste to your paella dish for Father’s Day? The perfect ingredient is the Bomba Rice at Melissa Guerra Latin Kitchen Market. Ideal for use in paella cooking, these grains of rice won’t clump together and absorb more flavor than other types of rice for better-tasting results. With Father’s Day approaching and paella as a great meal idea, Bomba rice is the way to go for all of your cooking needs.

Paella Seasoning

Nothing adds more flavor to a delicious serving of paella like the right blend of spices. With the Chiquilin Paella Seasoning available in a ready-to-use glass shaker, you can be sure to add the perfect amount to every serving. With this seasoning made from pure Saffron originating in Spain, make your Father’s Day paella cooking one of the best with your very own seasoning for a meal bursting with flavor!

Paella Burner

Once you have all of the ingredients ready to start cooking your paella meal, be sure to stop by Melissa Guerra Latin Kitchen Market and grab your very own Paella Burner With Rolling Stand and 17” Paella Pan. This paella kit has all of the tools you will need to cook delicious paella for your Father’s Day celebration. This kit includes a burner, rolling stand, 17” paella pan, and a propane regulator for cooking and comes with a rolling stand and extra shelf for easier storage and convenience.

Wood Handled Serving Spatula

While cooking your paella with the Paella Burner, an easier way to prepare and serve it is with Melissa Guerra’s Wood Handled Serving Spatula. With a strong and durable structure, this item is great for Father’s Day for serving up a great meal to all of those hungry guests.

Melissa Guerra’s Recipe for Campbell’s Skillet Paella



  • 2 tablespoons Olive Oil
  • 1 ½ pounds chicken legs (about 6)
  • 1 small onion (diced)
  • 1 ½ cups uncooked long grain white rice
  • 2-3 ounces dried Spanish style chorizo chopped into bite sized pieces
  • 4 cans 10 ½ ounces each Campbell’s® Condensed Chicken Broth
  • 1 clove garlic (minced)
  • 1 teaspoon Spanish paprika (either mild or spicy)
  • *pinch saffron (optional)
  • ½ cup canned diced tomatoes with liquid
  • *salt and pepper to taste
  • 1 whole piquillo pepper sliced into strips (sold in jars)
  • 6 fresh green beans


Step 1: In a 12” lidded skillet or dutch oven, heat the olive oil to medium heat. Brown the chicken legs and diced onion for about 15 minutes, turning the chicken legs so that they brown evenly. Remove the chicken legs from the skillet, and set aside on a plate. The onions can stay in the pan. Add the rice and chorizo, and fry together until the rice turns opaque, about 7 minutes. Stir occasionally so the rice does not scorch.

Step 2: While the rice is frying, pour 3 cans of the Campbell’s® Condensed Chicken Broth into a measuring cup. Add the garlic, paprika, saffron (optional) and diced tomatoes, and stir to combine well. Once the rice has fried for 7 minutes and appears opaque, add the flavored chicken broth. Rice will steam and sizzle, so turn down the heat slightly. Season with salt and pepper, stir once or twice, and then return the chicken legs to the skillet.

Step 3: The paella must cook uncovered for 35 minutes, until the rice is tender. Do not stir the paella. After the paella simmers for 15 minutes, you can add about 1/2 cup of the remaining Campbell’s® Condensed Chicken Broth every 7-10 minutes if the Paella is drying too quickly, or if you can no longer see broth bubbling among the rice. After the paella has cooked for 35 minutes, cover the pan with a lid, and allow to simmer on low heat for another 10 minutes so that the rice on the top layer can steam. Your paella should be dry and not soupy; therefore no broth needs to be added once it is covered.


By Samantha Salazar | Photo Credit: Melissa Guerra/Latin Kitchen/Campbell's®


  • Post author
    Melissa Guerra

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