GOYA PAELLA

GOYA PAELLA image

Yield 8

Number Of Ingredients 17

2 tbsp. GOYA® Olive Oil
8 bone-in, skin-on chicken pieces (like breasts, legs and/or thighs)
4 GOYA® Chorizos, cut in 1/4 inch slices
1 medium onion, diced
1 green pepper, diced
4 tsp. GOYA® Minced Garlic or 8 cloves minced garlic
3 cups GOYA® Valencia Rice
5 cups water
1 tsp. salt
3 packets GOYA® Cubitos Chicken Bouillon
2 packets Sazón GOYA® with Azafrán
16 little neck clams, rinsed
16 mussels, scrubbed and bearded
1 lb. medium shrimp, peeled and deveined
1 lb. medium size scallops, muscle tab removed
1 8 ounce can tiny peas, drained, or 1/2 cup frozen peas
1/4 cup GOYA® Pimientos, diced, for garnish

Steps:

1. Preheat oven to 400°F 2. In a paella pan, or large casserole, heat oil on medium. Brown the chicken on both sides. Add the chorizo when the chicken is half done. When both are browned, remove them and keep warm. 3. In the same pan stir in the onion, pepper and garlic. Cook until onions are translucent. 4. Stir in the rice and cook for 2 minutes, coating the rice with the oil. Stir in the water, salt, cubitos en polvo and sazón. Return the chicken and chorizo to the pan. Bring to a boil, cover tightly, and place in oven. 5. After 15 minutes, stir in the seafood. Cover and return to oven for 15 minutes. Remove from oven and check for doneness of all the ingredients. 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.