Spanish paella
OIL USES: Cook & Stew
CHARACTERISTICS:Lactose-free
INGREDIENTS
SERVINGS: 4
- 1 small onion, finely chopped (about ¾ cup)
- 3.5 oz Chorizo, cut in ¼” slices
- 2 garlic cloves, finely chopped
- 1 tbsp GOYA® Extra Virgin Olive Oil
- 1 box GOYA® Yellow Rice or Goya Low Sodium Yellow Rice
- 0.25 cup GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, rinsed and roughly chopped
- 1 jar GOYA® Fancy Pimientos, drained
- 0.5 cup peas
- 0.75 lb large shrimp, peeled and deveined
- 0.75 lb mussels
- 1 tbsp fresh parsley, finely chopped
PREPARATION
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 ¾ cups water to pan; bring to boil. Stir in the contents of yellow rice mix and Alcaparrado. Boil rice mixture for 1 minute; tightly cover the pan. Reduce heat to medium-low; add peas & simmer for 12 minutes. Add shrimp & mussels; simmer for about 13 more minutes, until rice is tender and water is absorbed.
3
Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.
