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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 or GOYA® Low Sodium Yellow Rice to provide homemade flavor instantly.
Taste our Shrimp Paella recipe tonight. You’ll see!
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.
small onion, finely chopped (about ¾ cup)
1 package (3.5 oz.)
GOYA® Chorizo, cut in ¼” slices
GOYA® Minced Garlic or 2 cloves garlic, finely chopped
1 box (7 oz.)
GOYA® Yellow Rice or GOYA® Low Sodium Yellow Rice
GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, rinsed and roughly chopped
large shrimp, peeled and deveined
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained
finely chopped fresh parsley
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.
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 12 minutes. Add shrimp; simmer for about 13 more minutes, until rice is tender and water is absorbed.
Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.
Maria A Ford
My family loves this recipe. I use turkey sausage instead of the Chorizo that it calls for because my family likes it better.View All (4)