Shrimp Paella is a classic main course from Spain that has made its way onto the tables of the world’s finest restaurants and coziest kitchens.
Shrimp Paella may seem complicated, but this recipe puts you three steps ahead by starting with our GOYA® Yellow Rice Mix to provide homemade flavor instantly. Taste our Shrimp Paella recipe tonight. You’ll see!
Shrimp Paella impresses everyone, because it’s such a deep mix of so many healthy, succulent ingredients.
The secret to Shrimp Paella is simple—use the right pan. The perfect pan for paella is wide, shallow and round. The pan’s width enhances your Shrimp Paella by keeping as much rice as possible close to the heat. The juice from the shrimp stays close to the heat, too, and fills your home with a warm invitation to sit and eat.
Prep time: 10 min.
Total time: 45 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
1 small onion, finely chopped (about ¾ cup)
1 package (3.5 oz.) GOYA® Chorizo, cut in ¼” 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
- 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.
- Add 1 ¾ 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.
- Arrange pimento strips over rice, sprinkle with parsley. Serve immediately.