Shrimp Paella

Name: Shrimp Paella
Prep time: 10 min
Total time: 45 min
Ingredients: 1 tbsp. GOYA® Extra Virgin Olive Oil; 1 small onion, finely chopped (about ¾ cup); 1 package(3.5 oz.) GOYA® Chorizo, cut in ¼” slices; 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped; 1 box(7 oz.) GOYA® Yellow Rice or GOYA® Low Sodium Yellow Rice; ¼ cup GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, rinsed and roughly chopped; ¾ lb. large shrimp, peeled and deveined; 1 jar(4 oz.) GOYA® Fancy Pimientos, drained; 1 tbsp. finely chopped fresh parsley

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Prep Time: 10

Total: 45

Servings: 4

Ingredients

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1 tbsp. GOYA® Extra Virgin Olive Oil1 small onion, finely chopped (about ¾ cup)1 package(3.5 oz.) GOYA® Chorizo, cut in ¼” slices1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped1 box(7 oz.) GOYA® Yellow Rice or GOYA® Low Sodium Yellow Rice¼ cup GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, rinsed and roughly chopped¾ lb. large shrimp, peeled and deveined1 jar(4 oz.) GOYA® Fancy Pimientos, drained1 tbsp. finely chopped fresh parsley

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Instructions

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Step 1 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. Step 2 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. Step 3 Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately. More Cooking Tips