Seafood Paella Salad – Rice & Seafood Salad

Name: Seafood Paella Salad – Rice & Seafood Salad
Prep time: 10M
Total time: 30M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 2 tbsp. GOYA® Lemon Juice; 1 tsp. Minced Garlic; 12 littleneck clams, scrubbed; ½ lb. fresh bay scallops; ½ lb. large shrimp (8-10 pieces), peeled and deveined; Adobo All-Purpose Seasoning with Pepper; 1 box Yellow Rice; 1 large tomato, cored, seeded and finely chopped (about 1 cup; ½ green bell pepper, finely chopped (about ½ cup); 2 tbsp. finely chopped fresh parsley

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<h2 class="subheader">A Refreshing, Chilled Paella</h2> Similar to paella, the classic Spanish rice dish, this chilled Seafood Paella Salad is a refreshing summertime meal. Chock full of fresh seafood and crunchy vegetables mixed with perfectly seasoned GOYA® <a title="Yellow Rice" href="https://goya.com/en/products/yellow-rice" data-id="7783">Yellow Rice</a>, this cold seafood and rice salad makes the ideal centerpiece for a relaxed, hot-weather meal.

Total Time

30m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Lemon Juice

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1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

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littleneck clams, scrubbed

½ lb.

fresh bay scallops

½ lb.

large shrimp (8-10 pieces), peeled and deveined

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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1 box
(7 oz.)

GOYA® Yellow Rice, or 1 box (7 oz.) GOYA® <a href="/en/products/low-sodium-yellow-rice" title="Low Sodium Yellow Rice" data-udi="https://goya.com/en/products/rice/seasoned-rice/seasoned-rice-mixes#low-sodium-yellow-rice" data-anchor="#low-sodium-yellow-rice">Low Sodium Yellow Rice</a>, or 1 Box (6 oz.) GOYA® <a href="/en/products/instant-yellow-rice/" title="Instant Yellow Rice">Instant Yellow Rice</a>, cooked according to package direction, and cooled

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large tomato, cored, seeded and finely chopped (about 1 cup

green bell pepper, finely chopped (about ½ cup)

2 tbsp.

finely chopped fresh parsley

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Directions

Kitchen View

Step 1

Heat oil, lemon juice and garlic in medium saucepot over medium-high heat. Add clams, bay scallops and shrimp; season with Adobo. Bring liquid to boil; cover pot. Cook, stirring occasionally, until clams open, scallops are opaque and shrimp is pink , about 8 minutes; set aside to cool completely.

Step 2

In large bowl, stir together cooled seafood with ¼ cup liquid from pot, cooked and cooled rice, bell pepper, tomato and parsley. Serve chilled.