Shrimp Paella

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Prep time

10m

Total time

45m

Yields

4

Servings

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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 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.

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  • Ingredients
  • Directions

Ingredients

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1 tbsp.

Extra Virgin Olive Oil

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

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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

 10-12 little neck clams

1 jar (4 oz.)

GOYA® Fancy Pimiento, 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

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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 and clams after 12 minutes.

Step 3

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

Tip by La Cocina Goya

Ensure Grit-Free Clams, Every Time!

To rid clams of crunchy sand, try this soaking technique. First rinse them under cold water. Then, place rinsed clams in bowl filled with cold water and a few spoonfuls of coarse salt; transfer to refrigerator and soak 30 minutes. During this quick soak, the clams take in the salt while purging any grit in their digestive system. Rinse again, then proceed.

Recipe Tags

Main Dishes Spain Under 60

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