| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tbsp. 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″ slices
- 1 tsp. 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 lb. large shrimp, peeled and deveined
- 10-12 little neck clams
- 1 jar (4 oz.) GOYA Fancy Pimiento, drained
- 1 tbsp. finely chopped fresh parsley
Instructions
- 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.
- 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.