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Paella,
Spain's most famous
dish, was born in
Valencia, a coastal
region know for its rice lands and seafood. This
crowd-pleaser is perfect for every occasion, from the
family weekday dinner to an
elaborate dinner
party.
Cooking Time: 1 hour
Serves
8
Ingredients:
2 tablespoons
Goya Olive Oil
8
chicken pieces
4
Goya Chorizos, cut in ¼ inch slices
1
medium onion, diced
1
green pepper, diced
8 cloves garlic, minced
3
cups Goya Valenciano type Rice
5
cups water
1
teaspoon salt
2
packets Goya Sazón with Azafran
16
little neck clams, rinsed
16
mussels, scrubbed and bearded
1
pound medium shrimp, peeled and deveined
1
pound medium size scallops, muscle tab removed
3
packets Goya
Cubitos En Polvo - Powdered Chicken Bouillon
1
(8 ounce) can tiny peas, drained, or ½ cup frozen peas
¼
cup Goya Pimientos, diced, for
garnish
Directions:
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1. Preheat
oven to 400°F. In
a paella pan, or large casserole, heat oil on
medium.
2.
Brown the chicken on both sides, and add
the chorizo when the chicken is half
done.
3. When
both are browned, remove them and keep warm.
4.
In
the same pan stir in the onion, pepper and garlic,
and cook until onions are
translucent.
5. Stir
in the rice and cook for 2 minutes, coating the
rice with the oil.
6. Stir in the
water, salt, Cubitos En Polvo and sazón.
7.
Return the chicken and chorizo to the pan.
Bring
to a boil, cover tightly, and place in
oven.
After
15 minutes, stir in the seafood.
8. Cover and
return to oven for 15 minutes. Remove from
oven, and check for doneness
of all the ingredients.
9.
Return to oven if it needs more time. Otherwise,
sprinkle the pimientos over the top, cover,
and
let the dish rest for 10 minutes in a warm
place.
Recipe and photograph
provided courtesy of Goya Foods. Visit
www.goya.com
for more great recipes.
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