Goya Paella

Paella a la Goya With its prolific rice land and abundant coastal border, Valencia is the proud mother of Spain’s most famous dish.

📝 Ingredients

• 3 packets GOYA® Cubitos Chicken Bouillon
• 2 packets Sazón GOYA® with Saffron
• 2 lbs. chicken breast and/or thighs, cut into 2 inch pieces
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 1 pkg. GOYA® Chorizo, sliced into 1/4 inch rounds
• 1 medium yellow onion, roughly chopped
• 2 tbsp. GOYA® Minced Garlic
• 3 cups GOYA® Valencia Rice
• 1/2 cup GOYA® Peas
• 6 clams, scrubbed
• 6 mussels, scrubbed
• 2 oz. fresh calamari, sliced into 1/4 inch rounds
• 1 jar GOYA® Pimientos, drained and sliced
• Lemon wedges (optional)

👨‍🍳 Instructions

1. 1Heat oven to 425°F. In small saucepan over medium-high heat, bring 6 cups water, bouillon and sazón to a boil, stirring occasionally. Remove from heat; cover pot.
2. 2Season chicken with adobo. Heat oil in large paella pan (about 15 inches) over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 7 minutes. Transfer chicken to plate. Add chorizo to pan; cook until golden brown, about 5 minutes. Add onions and garlic; cook until translucent, about 5 minutes. Add rice; using a wooden spoon, stir rice until coated with oil, about 2 minutes. Spread rice in an even layer. Pour reserved hot liquid over rice. Transfer chicken to pan. Bring rice mixture to a boil. Reduce heat to medium and simmer until the rice begins to peak above water level.
3. 3Scatter peas, clams, mussels, shrimp and calamari over rice. Transfer pan to oven. Cook until the shellfish open, the shrimp is opaque and the water is absorbed, about 12 minutes. Remove pan from heat; let sit 5 minutes before serving. Garnish paella with pimientos. Serve with lemon, if desired.