Recipes are better with Red Gold

Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!



1/2 cup Extra Virgin Olive Oil
16 Chicken Thighs, Skinless and Boneless (cut into fourths)
8 Chorizo sausage links (cut into 1/2 inch slices)
12 Garlic Cloves (minced)
8 cups Yellow Onion (finely chopped)
4 cups Red Bell Pepper (finely chopped)
Kosher Salt and Freshly Ground Black Pepper (to taste)
12 cups Arborio rice or Bomba rice (uncooked)
1 1/4 tbsp. Saffron Threads
8 cups Seafood Stock
12 cups Chicken Stock
1 #10 can Red Gold Diced Tomatoes (with juice)
1 1/4 tbsp. Smoked Paprika
48 Mussels
48 Little Neck Clams (scrubbed)
4lbs Shrimp, Jumbo Size (peeled and deveined)
4 cups Frozen Peas (thawed)
1/2 cup Fresh Parsley, roughly chopped (for garnish)
12 Lemons (cut into wedges)


  1. Heat olive oil in a large rondeau over medium-high heat. Add the chicken and chorizo and cook until brown on both sides, about 4 to 5 minutes.
  2. Add garlic, onion, and bell pepper; sauté for 3 to 4 minutes, or until softened. Season with salt and pepper.
  3. Add rice and crumble in the saffron to the skillet, stir to coat the rice and toast for 4 to 5 minutes.
  4. Add both stocks, tomatoes, and paprika; bring to a boil then reduce heat to low. Cover and cook until rice has absorbed much of the liquid, about 20-25 minutes.
  5. Turn heat back up to medium, stir in peas. Press the clams and mussels into the rice, hinge-side down and cook just until the shells open, about 5 to 7 minutes. Nestle the shrimp into the rice and cook an additional 2 minutes. Taste for seasoning, adjust as needed. Discard any unopened shells.
  6. Remove from heat, squeeze lemon over the pan and sprinkle with parsley before serving. Serve with additional lemon.