Main Dish

Grilled Paella with Chicken and Shrimp

Grilled Paella with Chicken and Shrimp

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<p>Follow this recipe step-by-step, and you will have the best <em>Grilled Paella with Chicken and Shrimp</em> that you can imagine. Start by coating the chicken with a mixture of GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>, GOYA® <a href="https://www.goya.com/en/products/puro-olive-oil/">Olive Oil</a> and paprika. Then it is transferred to the <em>paellera</em> and cooked together with onion, garlic, tomatoes, peppers, GOYA® <a href="https://www.goya.com/en/products/sazon-with-saffron/">Sazón with Saffron</a> and GOYA® <a href="https://www.goya.com/en/products/valencia-rice-box/">Valencia Rice</a>. Finally, add shrimp, green beans and peas to elevate the flavors and colors of this paella even more. The perfect dinner to enjoy outdoors, ideal to share with family and friends.</p>

Total Time

85m

Prep Time:25m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

4 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

2 tbsp.

<p>smoked sweet paprika, divided</p>

6

<p>large bone-in, skin-on chicken thighs</p>

¾ cup

<p>chopped yellow onion</p>

½ cup

GOYA® Sofrito

2 tbsp.

GOYA® Minced Garlic

1 packet

GOYA® Chicken Flavored Bouillon

1 box
(12 oz.)

GOYA® Valencia Rice

1 pkg.
(1.41 oz.)

GOYA® Sazón with Saffron

1

GOYA® Bay Leaf

1 cup

<p>white wine</p>

1 can
(14.5 oz.)

GOYA® Diced Tomatoes

1 jar
(6.5 oz.)

GOYA® Fancy Pimientos , drained and quartered

8 oz.

<p>deveined, peeled, tails-on jumbo shrimp (16–20 count)</p>

4 oz.

<p>green beans, cut into thirds</p>

½ cup

frozen GOYA® Peas

2 tbsp.

<p>finely chopped fresh parsley</p>

1

<p>lemon, cut into wedges, for garnish</p>

Directions

Kitchen View

Step 1

<p>In large bowl, stir together oil, 2 tbsp. Adobo seasoning and 1 tbsp. paprika. Add chicken and toss to coat.</p>

Step 2

<p>Heat large paella pan over medium-high heat. Cook chicken, turning once, for 6 to 10 minutes or until golden. Using slotted spoon, transfer to plate. Reserve 1 tbsp. of fat in pan; discard remainder.</p>

Step 3

<p>Add onion to pan and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in sofrito and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant. Add bouillon, rice, Sazón with saffron, remaining Adobo seasoning, remaining paprika and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes or until rice is coated.</p>

Step 4

<p>Stir in wine and bring to a boil; cook for 1 minute. Add 3 cups water and tomatoes with the juice; bring back to a boil. Spread rice mixture in even layer. Arrange chicken and pimento over top. Reduce heat to medium. Cook, undisturbed, for 15 to 20 minutes.</p>

Step 5

<p>Nestle shrimp, green beans and peas among rice. Cover and cook, undisturbed, for 5 to 8 minutes or until most of the liquid has been absorbed and shrimp are no longer translucent.</p>

Step 6

<p>Remove from heat. Discard bay leaf and let stand for 5 minutes. Sprinkle with parsley and garnish with lemon wedges.</p> <p><strong>Note:</strong> Omit green beans or substitute with asparagus if preferred.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Sofrito

Sofrito
Minced Garlic

Minced Garlic
Chicken Flavored Bouillon

Chicken Flavored Bouillon
Valencia Rice

Valencia Rice
Sazón with Saffron

Sazón with Saffron
Bay Leaf
Bay Leaf
Diced Tomatoes
Diced Tomatoes
Fancy Pimientos

Fancy Pimientos
Peas

Peas

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Recipe Tags

Main Dish

Spain

Chicken

Grilling

All-Ocassion

Over 60 minutes

Spain

Summer

Entree

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