Shrimp Paella

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • 1 small onion, finely chopped (about 3/4 cup)
  • 1 package (3.5 oz.) GOYA® Chorizo, cut in 1/4" slices
  • 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
  • 1 package (8 oz.) GOYA® Yellow Rice
  • ¼ cup GOYA® Pitted Alcaparrado, rinsed and roughly chopped
  • ¾ lb. large shrimp, peeled and deveined
  • 10 -12 little neck clams
  • 1 jar (4 oz.) GOYA® Fancy Pimiento, drained
  • 1 tbsp. finely chopped fresh parsley
Directions

1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.

2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.

3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.


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