Recipe courtesy of GOYA

Shrimp Paella

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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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

1/4 cup GOYA Pitted Alcaparrado, rinsed and roughly chopped

3/4 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


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