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