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TIEMPO:

DIFICULTAD:

Spanish paella

USOS DEL ACEITE: Guisar
CARACTERÍSTICAS:Sin lactosa

INGREDIENTES

RACIONES: 4
  • 1 small onion, finely chopped (about ¾ cup)
  • 3.5 oz Chorizo, cut in ¼” slices
  • 2 garlic cloves, finely chopped
  • 1 tbsp GOYA® Extra Virgin Olive Oil
  • 1 box GOYA® Yellow Rice or Goya Low Sodium Yellow Rice
  • 0.25 cup GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, rinsed and roughly chopped
  • 1 jar GOYA® Fancy Pimientos, drained
  • 0.5 cup peas
  • 0.75 lb large shrimp, peeled and deveined
  • 0.75 lb mussels
  • 1 tbsp fresh parsley, finely chopped

PREPARACIÓN

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 ¾ cups water to pan; bring to boil. Stir in the contents of yellow rice mix and Alcaparrado. Boil rice mixture for 1 minute; tightly cover the pan. Reduce heat to medium-low; add peas & simmer for 12 minutes. Add shrimp & mussels; simmer for about 13 more minutes, until rice is tender and water is absorbed.
3
Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

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