Goya Paella - Recipes | Goya Foods
Paella a la Goya With its prolific rice land and abundant coastal border, Valencia is the proud mother of Spain’s most famous dish.
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Cooking tools:
- Paella pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Mixing bowl
- Tongs
- Colander
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 ¼ inch rounds
- 1 medium yellow onion, roughly chopped
- 2 tbsp. GOYA® Minced Garlic
- 3 cups GOYA® Valencia Rice
- ½ cup GOYA® Peas
- 6 clams, scrubbed
- 6 mussels, scrubbed
- 2 oz. fresh calamari, sliced into ¼ inch rounds
- 1 jar GOYA® Pimientos, drained and sliced
- Lemon wedges (optional)
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