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Shrimp Paella Recipe
Shrimp Paella Recipe photo by GOYA®

Shrimp Paella Recipe

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Shrimp Paella is a classic main course from Spain that may seem complicated, but this recipe puts you three steps ahead by starting with our GOYA® Yellow Rice Mix to provide homemade flavor instantly.
TOTAL TIME: Prep: 10 min. Total Time: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Total Time: 45 min.
MAKES: 4 servings


  • 1 tablespoon GOYA® Extra Virgin Olive Oil
  • 1 small onion, finely chopped (about 3/4 cup)
  • 1 package (3.5 oz.) GOYA® Chorizo, cut in 1/4-in. slices
  • 1/4 teaspoon GOYA® Minced Garlic or 2 cloves garlic, finely chopped
  • 1 package (8 oz.) GOYA® Yellow Rice
  • 1/4 cup GOYA® Pitted Alcaparrado, rinsed and roughly chopped
  • 3/4 pound large shrimp, peeled and deveined
  • 10 - 12 little neck clams
  • 1 jar (4 oz.) GOYA Fancy® Sliced Pimentos, drained
  • 1 tablespoon finely chopped fresh parsley


  1. Heat oil in 10-12-in. 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.
  2. Add 1-3/4 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 until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
  3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately. Yield: 4 servings.
Originally published as Shrimp Paella Provided by GOYA®

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