Welcome to our monthly recipe feature, where we share some of our favorite culinary creations, which you can easily prepare in your own kitchen.

Chef David Pan’s recipe for Paella Valencia with Royal Red Shrimp and Two Brooks© rice is perfection on a plate. If you’ve never had Royal Reds, you may not know what all the fuss is about. These delicious crustaceans are the crown jewel of Gulf shrimp, with a taste similar to lobster and scallops. Fishermen find these shrimp in the deep, cooler waters of the Gulf between 800 and 1,500 feet down. You can use Royal Reds in any shrimp recipe, but they deserve to be highlighted, and that’s exactly what Chef David’s recipe does. 

Try it for yourself, take a photo, and tag us online.


  • 1 cup Two Brooks© red rice
  • 1 cup Two Brooks© sable rice
  • 1 cup 14oz can Cento© tomato diced
  • 5 garlic cloves minced
  • 1 yellow onion diced small
  • 64 oz chicken stock, house made preferred
  • 1/2 cup fresh Italian parsley chopped
  • 1/2 cup frozen or fresh green peas
  • 2 tbs capers
  • 8 oz sliced chorizo
  • 2.5lbs chicken thighs
  • 48 Royal Red shrimp, head off, deveined
  • 1 tbs paprika
  • 2 tbs fresh oregano
  • 1 gram saffron
  • 1 tbs vegetable oil
  • salt and pepper to taste


Large dice chicken thighs and rub with paprika and oregano, set aside. Parboil rice for 10 minutes, strain and run under cool water and spread over sheet tray. Combine chicken stock and saffron and bring to a simmer for 5 minutes, do not boil. Turn off and let sit for 20 minutes. Strain saffron threads. Heat vegetable oil to almost smoke. Render chorizo till crispy. Set aside. Sear chicken thighs for 3 minutes per side. Set aside. Sauté onions, tomatoes, garlic and Italian parsley for 5 minutes. Add rice and 16 oz. of chicken stock, add chicken thighs, and continue to add chicken stock 16 oz. at a time. Place/nestle

Photo credit: Angel Lanier-White via Instagram, Alabama Cuisine