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Follow this recipe step-by-step, and you will have the best Grilled Paella with Chicken and Shrimp that you can imagine. Start by coating the chicken with a mixture of GOYA® Adobo All-Purpose Seasoning with Pepper, GOYA® Olive Oil and paprika. Then it is transferred to the paellera and cooked together with onion, garlic, tomatoes, peppers, GOYA® Sazón with Saffron and GOYA® Valencia Rice. Finally, add shrimp, green beans and peas to elevate the flavors and colors of this paella even more. The perfect dinner to enjoy outdoors, ideal to share with family and friends.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
4 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
2 tbsp.
smoked sweet paprika, divided
6
large bone-in, skin-on chicken thighs
¾ cup
chopped yellow onion
½ cup
GOYA® Sofrito
2 tbsp.
GOYA® Minced Garlic
1 packet
GOYA® Chicken Flavored Bouillon
1 box (12 oz.)
GOYA® Valencia Rice
1 pkg.
(1.41 oz.) Sazón GOYA® with Saffron
1
GOYA® Bay Leaf
1 cup
white wine
1 can (14.5 oz.)
GOYA® Diced Tomatoes
1 jar (6.5 oz.)
GOYA® Fancy Pimento, drained and quartered
8 oz.
deveined, peeled, tails-on jumbo shrimp (16–20 count)
4 oz.
green beans, cut into thirds
½ cup
frozen GOYA® Peas
2 tbsp.
finely chopped fresh parsley
1
lemon, cut into wedges, for garnish
Directions
Step 1
In large bowl, stir together oil, 2 tbsp. Adobo seasoning and 1 tbsp. paprika. Add chicken and toss to coat.
Step 2
Heat large paella pan over medium-high heat. Cook chicken, turning once, for 6 to 10 minutes or until golden. Using slotted spoon, transfer to plate. Reserve 1 tbsp. of fat in pan; discard remainder.
Step 3
Add onion to pan and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in sofrito and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant. Add bouillon, rice, Sazón with saffron, remaining Adobo seasoning, remaining paprika and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes or until rice is coated.
Step 4
Stir in wine and bring to a boil; cook for 1 minute. Add 3 cups water and tomatoes with the juice; bring back to a boil. Spread rice mixture in even layer. Arrange chicken and pimento over top. Reduce heat to medium. Cook, undisturbed, for 15 to 20 minutes.
Step 5
Nestle shrimp, green beans and peas among rice. Cover and cook, undisturbed, for 5 to 8 minutes or until most of the liquid has been absorbed and shrimp are no longer translucent.
Step 6
Remove from heat. Discard bay leaf and let stand for 5 minutes. Sprinkle with parsley and garnish with lemon wedges.
Note: Omit green beans or substitute with asparagus if preferred.
New from Goya
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