Spanish Paella with Meat and Seafood
In Spain, paella is considered a classic of Iberian cuisine, and that’s why we’ve created this version of Spanish Paella with Meat and Seafood, a dish that brings together the best of land and sea in a single pan: chicken, pork, and shrimp. It’s prepared in less than an hour with GOYA® Valencia Rice and the touch of flavor and color of Sazón GOYA® with Saffron, paprika, and other spices that bring this tasty dish to life while paying homage to tradition. Learn how to prepare it step-by-step and make it part of your family dinners. A perfect recipe to enjoy at any time and occasion; you’ll savor each bite!
Total Time
54m
Prep Time:15m
Cook Time:39m
Yields:6 Servings
Ingredients
1 tbsp.
2½ tsp.
GOYA® Sea Salt, divided
2 tbsp.
smoked paprika, divided
4
bone-in, skin-on chicken thighs
4
(1½-inch-thick)
pork tenderloin medallions
1 jar
(6 oz.)
1 tbsp.
1 box
(12 oz.)
1 pkg.
1 cup
dry white wine
2 packet
GOYA® Powdered Chicken Flavored Bouillon, mixed with 3¾ cups hot water
8 oz.
deveined, peeled, tails-on jumbo shrimp (16–20 count)
2 tbsp.
finely chopped fresh parsley, for garnish
2
lemons, cut into wedges, for garnish
Directions
Step 1
<p>In a large bowl, mix together oil, 1 1/2 tsp. salt and 1 tbsp. paprika. Add chicken and pork and massage the mixture into the chicken and pork to cover completely.</p>
Step 2
<p>Place a large 18-inch paella pan so it spans over 2 large gas burners. Set to medium heat. (While cooking, adjust the heat on both burners, as needed, to ensure even cooking across the entire pan, rotating the pan occasionally if one side is cooking faster than the other.) Working in batches, if necessary, cook chicken and pork for 2 to 3 minutes per side, until golden-brown. Transfer to a plate and set aside. Reserve 1 tbsp. of fat in pan; discard remaining fat.</p>
Step 3
<p>Add sofrito and garlic. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant. Add rice, Sazón with saffron, remaining salt, remaining paprika and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes, or until rice is coated.</p>
Step 4
<p>Stir in wine and bring to a boil; cook for 1 minute, until wine has evaporated. Add bouillon mixture; bring back to a boil. Spread rice mixture in even layer. Arrange chicken and pork over top of rice. Reduce heat to medium. Cook until most of the liquid has been absorbed, about 17 to 20 minutes. (To ensure even cooking, rotate pan occasionally while gently shaking the pan, or move the rice around with a spoon, without disturbing the bottom layer, to help distribute heat more evenly.)</p>
Step 5
<p>Nestle shrimp among rice. Cover and cook, undisturbed, for 5 to 7 minutes, or until most of the liquid has been absorbed and shrimp are no longer translucent.</p>
Step 6
<p>Remove from heat. Discard bay leaf and let paella rest for 5 minutes. Garnish with olives, parsley and lemon wedges.</p>
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Spanish Paella with Meat and Seafood
Prep Time: 15m
Total time: 54m
Yields: 6 Servings
<p>In Spain, <em>paella</em> is considered a classic of Iberian cuisine, and that’s why we’ve created this version of <em>Spanish Paella with Meat and Seafood</em>, a dish that brings together the best of land and sea in a single pan: chicken, pork, and shrimp. It’s prepared in less than an hour with GOYA® <a href="https://www.goya.com/en/products/valencia-rice-box/">Valencia Rice</a> and the touch of flavor and color of <a href="https://www.goya.com/en/products/sazon-with-saffron/">Sazón GOYA® with Saffron</a>, paprika, and other spices that bring this tasty dish to life while paying homage to tradition. Learn how to prepare it step-by-step and make it part of your family dinners. A perfect recipe to enjoy at any time and occasion; you’ll savor each bite!</p>
Ingredients
1 tbsp.
2½ tsp.
GOYA® Sea Salt, divided
2 tbsp.
smoked paprika, divided
4
bone-in, skin-on chicken thighs
4 (1½-inch-thick)
pork tenderloin medallions
1 jar (6 oz.)
1 tbsp.
1 box (12 oz.)
1 pkg.
1 cup
dry white wine
2 packet
GOYA® Powdered Chicken Flavored Bouillon, mixed with 3¾ cups hot water
8 oz.
deveined, peeled, tails-on jumbo shrimp (16–20 count)
2 tbsp.
finely chopped fresh parsley, for garnish
2
lemons, cut into wedges, for garnish
Directions
Step 1
<p>In a large bowl, mix together oil, 1 1/2 tsp. salt and 1 tbsp. paprika. Add chicken and pork and massage the mixture into the chicken and pork to cover completely.</p>
Step 2
<p>Place a large 18-inch paella pan so it spans over 2 large gas burners. Set to medium heat. (While cooking, adjust the heat on both burners, as needed, to ensure even cooking across the entire pan, rotating the pan occasionally if one side is cooking faster than the other.) Working in batches, if necessary, cook chicken and pork for 2 to 3 minutes per side, until golden-brown. Transfer to a plate and set aside. Reserve 1 tbsp. of fat in pan; discard remaining fat.</p>
Step 3
<p>Add sofrito and garlic. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant. Add rice, Sazón with saffron, remaining salt, remaining paprika and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes, or until rice is coated.</p>
Step 4
<p>Stir in wine and bring to a boil; cook for 1 minute, until wine has evaporated. Add bouillon mixture; bring back to a boil. Spread rice mixture in even layer. Arrange chicken and pork over top of rice. Reduce heat to medium. Cook until most of the liquid has been absorbed, about 17 to 20 minutes. (To ensure even cooking, rotate pan occasionally while gently shaking the pan, or move the rice around with a spoon, without disturbing the bottom layer, to help distribute heat more evenly.)</p>
Step 5
<p>Nestle shrimp among rice. Cover and cook, undisturbed, for 5 to 7 minutes, or until most of the liquid has been absorbed and shrimp are no longer translucent.</p>
Step 6
<p>Remove from heat. Discard bay leaf and let paella rest for 5 minutes. Garnish with olives, parsley and lemon wedges.</p>
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