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Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil
½ cup
chopped yellow onion
½ lb.
fresh calamari, sliced into 1/4-inch rounds
2 tsp.
GOYA® Minced Garlic
1 can (8 oz.)
GOYA® Tomato Sauce
1 tsp.
sweet paprika
1 packet
Sazón GOYA® with Saffron
1 cup
GOYA® Dry White Cooking Wine
2 pkgs. (7 oz.)
GOYA® Fidelini - Fideos
3½ cups
low-sodium seafood broth, warmed
1 lb.
large shrimp, peeled, deveined, tail-on
1½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
¼ cup
GOYA® Fancy Pimientos, sliced
1 tbsp.
chopped fresh parsley, for garnish
Lemon wedges, for serving
Directions
Step 1
Heat oil in large 12-inch paella pan, or large skillet over medium-high heat. Add onions and calamari; cook until tender and golden-brown, about 5-7 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add tomato sauce, paprika and Saźon, and cook, stirring frequently, until sauce reduces, and pan is almost dry, about 4-5 minutes. Stir in wine and reduce by half, about 1 minute.
Step 2
Stir in fidelini and Adobo and cook, stirring frequently, until lightly toasted, about 1-2 minutes.
Step 3
Add broth; bring to boil. Boil fidelini mixture for 1 minute; tightly cover pan. Reduce heat to medium-low and simmer for 6 minutes. Top with shrimp and season with additional Adobo. Cover and simmer for an additional 3-4 minutes, until fidelini is al dente, water is absorbed, and shrimp are opaque.
Step 4
Arrange pimiento strips over fidelini, sprinkle with parsley. Serve with lemon wedges.
New from Goya
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