Goya Spanish Recipes

Shrimp Paella

Ingredients

1 tbsp. Goya Olive Oil

3/4 cup diced onion

3/4 cup diced red pepper

1 tbsp. Goya Minced Garlic or 2 cloves minced garlic

1 package (12oz.) Goya Valencia Rice

3 cups hot water

1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon

1 packet Goya Sazón con Azafran

2 tbsp. chopped fresh parsley

1 bay leaf

1 lb. medium shrimp, peeled and deveined

2 cups Goya Frozen Peas

Directions
1. Preheat oven to 400° F with oven rack in lower third of oven.
2. In a paella pan or large ovenable skillet, heat oil on medium. Stir in the onion and red pepper, and cook for 5 minutes until onion is soft. Stir in garlic and rice and cook for 2 minutes.
3. Stir in water, bouillon and Sazón and bring to a boil. Add the remaining ingredients and mix well. Return to a boil.
4. Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and rice is tender. Discard bay leaf. Serve.

Serves 6-8

Tortilla a la Española - Potato Omelet

Ingredients

1 cup Goya Olive Oil

1 1/2 lbs. Potatoes, peeled and sliced 1/4" thick by approximately 1" across.

1 1/2 cups diced onions

7 large eggs

1 tsp. Goya Adobo with Pepper

Directions
1. In 10" non-stick skillet, heat oil on low. Add potatoes and onions and cook, turning occassionally until potatoes are tender. They should be fully cooked but not browned. Strain in colander, reserving the flavored oil.
2. In bowl, whisk eggs and Adobo. Add strained potato mixture and allow to sit for 5 minutes.
3. Meanwhile in same skillet, heat 1 tbsp. of reserved oil on low. Add egg mixture and cook until almost cooked through and bottom begins to lightly brown about 10 minutes. Slide the tortilla on to a plate. Invert another plate over the tortilla and turn the plates upside down so you can slide the tortilla back into the skillet cooked side up.
4. Continue to cook until completely set about 10 minutes. Slide on to a serving plate and cool. Serve at room temperature cut into wedges.

Serves 6