Shrimp Paella

Print Recipe

Prep time

10m

Total time

45m

Yields

4

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

A Spanish Delicacy

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 – Spanish Style  or  GOYA® Low Sodium Yellow Rice to provide homemade flavor instantly.

Taste our Shrimp Paella recipe tonight. You’ll see!

The Paella Is in The Pan

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.

More
  • Ingredients
  • Directions

Ingredients

Hide Products

1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

1

small onion, finely chopped (about ¾ cup)

1 pkg. (3.5 oz.)

GOYA® Chorizo, cut in ¼” slices

1 tsp.

GOYA® Minced Garlic or 2 cloves garlic, finely chopped

¼ cup

GOYA® Pitted Alcaparrado, rinsed and roughly chopped

¾ lb.

large shrimp, peeled and deveined

1 jar (4 oz.)

GOYA® Fancy Pimientos, drained

1 tbsp.

finely chopped fresh parsley

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

Step 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.

Step 2

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 after 12 minutes.

Step 3

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

Recipe Tags

Main Dishes Spain Under 60

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print