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Shrimp Paella

 Shrimp Paella
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.
4 ServingsPrep: 10 min. Total Time: 45 min.


  • 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


  • 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.
  • 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.
  • Arrange pimiento strips over rice; sprinkle with parsley. Serve

2 of 2

Shrimp Paella (continued)

Directions (continued)

  • immediately. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.