Grilled Paella with Chicken and Shrimp

Name: Grilled Paella with Chicken and Shrimp
Prep time: 25M
Total time: 85M
Yield: 6 Servings
Cuisine: Spain
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 GOYA® Valencia Rice; 1 pkg. (1.41 oz.) Sazón GOYA® with Saffron; 1 GOYA® Bay Leaf; 1 cup white wine; 1 can GOYA® Diced Tomatoes; 1 jar 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

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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® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>, GOYA® <a href="https://www.goya.com/en/products/puro-olive-oil/">Olive Oil</a> and paprika. Then it is transferred to the paellera and cooked together with onion, garlic, tomatoes, peppers, GOYA® <a href="https://www.goya.com/en/products/sazon-with-saffron/">Sazón with Saffron</a> and GOYA® <a href="https://www.goya.com/en/products/valencia-rice-box/">Valencia Rice</a>. 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.

Total Time

85m

Prep Time:25m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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4 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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2 tbsp.

smoked sweet paprika, divided

large bone-in, skin-on chicken thighs

¾ cup

chopped yellow onion

½ cup

GOYA® Sofrito

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Find in-store

2 tbsp.

GOYA® Minced Garlic

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1 packet

GOYA® Chicken Flavored Bouillon

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1 box
(12 oz.)

GOYA® Valencia Rice

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1 pkg.
(1.41 oz.)

GOYA® Sazón with Saffron

Buy at Shop.goya.com

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GOYA® Bay Leaf

1 cup

white wine

1 can
(14.5 oz.)

GOYA® Diced Tomatoes

1 jar
(6.5 oz.)

GOYA® Fancy Pimientos, drained and quartered

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8 oz.

deveined, peeled, tails-on jumbo shrimp (16–20 count)

4 oz.

green beans, cut into thirds

½ cup

frozen GOYA® Peas

Find in-store

2 tbsp.

finely chopped fresh parsley

lemon, cut into wedges, for garnish

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Directions

Kitchen View

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.

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Recipe Tags

Grilled Paella with Chicken and Shrimp

Prep Time: 25m

Total time: 85m

Yields: 6 Servings

Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

4 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

2 tbsp.

smoked sweet paprika, divided

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.)

GOYA® Sazón with Saffron

GOYA® Bay Leaf

1 cup

white wine

1 can (14.5 oz.)

GOYA® Diced Tomatoes

1 jar (6.5 oz.)

GOYA® Fancy Pimientos, 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

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

Step 3

Step 4

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

Return

Kitchen View

Grilled Paella with Chicken and Shrimp

Prep Time: 25m

Total time: 85m

Yields: 6 Servings

Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

4 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

2 tbsp.

smoked sweet paprika, divided

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.)

GOYA® Sazón with Saffron

GOYA® Bay Leaf

1 cup

white wine

1 can (14.5 oz.)

GOYA® Diced Tomatoes

1 jar (6.5 oz.)

GOYA® Fancy Pimientos, 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

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

Step 3

Step 4

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

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Grilled Paella with Chicken and Shrimp

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Sofrito

Minced Garlic

Chicken Flavored Bouillon

Valencia Rice

Sazón with Saffron

Bay Leaf

Diced Tomatoes

Fancy Pimientos

Peas

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Recipe Tags

Grilled Paella with Chicken and Shrimp

Ingredients

Directions

Grilled Paella with Chicken and Shrimp

Ingredients

Directions

Reviews

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