Goya Paella Recipe

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Is a classic main course from Spain that has made its way onto the tables of the world’s finest restaurants and coziest kitchens.

May seem complicated, but this recipe puts you three steps ahead by starting with our ® Yellow Rice or  ® Low Sodium Yellow Rice to provide homemade flavor instantly.

Paella I Recipe

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.

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

Recipe Tags Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60 Spring Summer Easter / Lent Summer Grilling Thanksgiving Christmas

Goya Black Paella Kit 19 Oz Pack Of 2: Cubanfoodmarket.com

My family loves this recipe. I use turkey sausage instead of the Chorizo that it calls for because my family likes it better.You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Step 1 Heat oven to 425°F. In small saucepan over medium-high heat, bring 6 cups water, bouillon and sazón to a boil, stirring occasionally. Remove from heat; cover pot. Step 2 Season chicken with adobo. Heat oil in large paella pan (about 15 inches) over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 7 minutes. Transfer chicken to plate. Add chorizo to pan; cook until golden brown, about 5 minutes. Add onions and garlic; cook until translucent, about 5 minutes. Add rice; using a wooden spoon, stir rice until coated with oil, about 2 minutes. Spread rice in an even layer. Pour reserved hot liquid over rice. Transfer chicken to pan. Bring rice mixture to a boil. Reduce heat to medium and simmer until the rice begins to peak above water level. Step 3 Scatter peas, clams, mussels, shrimp and calamari over rice. Transfer pan to oven. Cook until the shellfish open, the shrimp is opaque and the water is absorbed, about 12 minutes. Remove pan from heat; let sit 5 minutes before serving. Garnish paella with pimientos. Serve with lemon, if desired.

Recipe Tags Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60 Easter / Lent

Big Joe Shares His Favorite Paella Recipe

Love the paella. You can add seafood to your taste. Fantastic. The down side is I can't find it anywhere for the 2 months and no one knows why. What happened ? Yours truly Pedro

Love the paella. You can add seafood to your taste. Fantastic. The down side is I can't find it anywhere for the 2 months and no one knows why. What happened ? Yours truly Pedro