Cilantro Sancho Picante Peruvian Paella
Take your Paella to the NEXT LEVEL!



2 1/2 lbs chicken breast or thigh
2 1/2 lbs chorizo or pork butt
2  lbs shrimp

Vegetarian Options
2 1/2 lbs tofu
2 1/2 eggplant cubbed
2  lbs green peppers

4 1/2 cup rice
8 cups chicken broth
3 cups ground up cilantro
1/2 cup of water
2/3 cup lemon juice
1 cup garlic cloves chopped
1 yellow onion chopped
1 red onion chopped
2 healthy cups of fresh cilantro with stems 

himalayan salt
3 packets of powdered chicken bouillon
4 packets  sazon no salt added
4 tsp sazon seasoning

Preferred Cooking Method
1 BIG Paella Pan

Experiencing a sauce is about having fun! If you don’t have all the ingredients get creative. This recipe will feed a 8-10 people. Take the basic concept & make a Flavor Fiesta in your kitchen.


Experiencing a Don’t stress about messing up the rice. Use a rice cooker. Don’t worry you will still create a flavor bomb! If you don’t have a paella pan just use the biggest pan you have. You can use an aluminum tray to mix everything.  

Step 1
Turn on your rice cooker and set for quick rice.

Step 2
Heavily coat the bottom of the rice cooker with olive oil and wait 3 minutes.

Step 3
Chop onions finely and add. Wait 3 minutes.

Step 4
Add chopped onions wait 5 minutes. 

Step 5
Add chopped garlic mix contents and wait 5 minutes

Step 6
All rice cookers are different, mix and make sure garlic and onions are beginning to brown.

Step 7
Shut off the rice cooker!
Add the rice and mix throughly

Step 8 
Add 8 cups of chicken broth

Step 9 
In a separate blender/vitamix
Mix  1/3 cup of water & 1 cup of cilantro

Step 10 
Add the Cilantro Puree to the rice cooker

Step 11 
6 tsp of Himalayan Salt
3 packets of powdered chicken bouillon

Step 12 
Mix everything well.
Taste the salt level to make sure it’s to your liking, add a little if needed.
Now turn your rice pot on and cook rice as you normally would.

Step 13
In 3 bowls set up your chorizo/pork butt, chicken and shrimp

Step 14
add 1 ounce of Triple G Garlic Glaze to the Shrimp
add 1 ounce of Triple G Garlic Glaze to the Chicken

Step 15
in a 4th bowl add the (4 packets sazon no salt added type)
8 tsp of Sazon seasoning

Step 16 
Add the mixture on your shrimp and chicken

Step 16


Step 17
Add a small amount of olive oil to your paella pan

Step 18
let it heat up and add the chorizo. (Note I used a pork butt I had smoked for 6 hours. It was already cooked, sliced thin and added to the paella pan to brown)

Step 19
remove the chorizo/pork and place to the side. Add the chicken and cook till about 90% done

Step 20
Remove the chicken from the paella pan and add the shrimp. Cook them 😀

Step 21
Add the cooked chorizo, chicken and shrimp. Add 2 ounces of Cilantro Sancho sauce mix and cook for another 2-3 minutes to let the flavors meld together

Step 22
In a vitamix/blender add 2 cups of cilantro with stems (the stems have the most flavor) and 2/3 cup of lime juice and about 4-5 tsp of olive oil. Mix well


Step 23
When the rice is done add it to a big aluminum foil pan. Once added pour the cilantro lime juice mix

Step 24
Take the contents of the paella pan and dump on top of the rice. Throughly mix both together

Step 25
Once mixed put back into the paella pan for display. Turn the heat on high and let the bottom of the rice get crispy. Be careful not to burn the rice. You can flip the rice in batches to crisp it up. Cut up a small bunch of fresh cilantro, and sprinkle on top, squeeze one lime across the paella and add one lime cut in half to display