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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Shrimp Paella is a classic main course from Spain that may seem complicated, but this recipe puts you three steps ahead by starting with our GOYA® Yellow Rice Mix to provide homemade flavor instantly. Ingredients:
1 tablespoon 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-in. slices |
1/4 teaspoon 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 pound large shrimp, peeled and deveined |
10 - 12 little neck clams |
1 jar (4 oz.) goya fancy® sliced pimentos, drained |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Heat oil in 10-12-in. 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. Yield: 4 servings.
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