Rosa’s Enhanced Paella

Ingredients

Ingredients

• 1 package (for 4 servings) goya paella kit
• 2-3 pieces skinless chicken thighs
• 1/2 lb chorizo (colombian style)
• 1/2 lb large shrimp, peeled and deveined
• 1 lb fresh mussels, cleaned
• 1 medium onion
• 1 green bell pepper
• 1 red bell pepper
• 3 garlic cloves
• 1/2 cup sofrito (goya or homemade)
• 2 cups seafood broth
• as needed per kit instructions water
• 2 piece squid, cut 1/2” pieces

Instructions

1. Preheat a large paella pan or skillet over medium heat. Season the skinless chicken thighs with salt and pepper, then partially cook them in a separate pan for 5-7 minutes until browned on both sides; set aside.
2. Slice the chorizo into rounds and add to the paella pan with a drizzle of oil. Cook for 3-4 minutes until it releases its oils and starts to crisp; remove and set aside with the chicken.
3. In the same pan, sauté the diced onions, sliced green and red bell peppers, and minced garlic for 4-5 minutes until softened. Stir in the sofrito and cook for another 2 minutes to build the flavor base.
4. Return the chicken and chorizo to the pan. Add the shrimp and mussels, stirring to coat in the vegetables for 2 minutes.
5. Pour in the contents of the Goya Paella kit (rice and seasoning packet). Stir to combine, then add the seafood broth and water as directed on the kit package, using extra broth for richer flavor if desired.
6. Bring to a boil, then reduce heat to low, cover, and simmer for the time specified on the kit (about 20-25 minutes), stirring occasionally. Avoid over-stirring to allow a socarrat crust to form on the bottom.
7. Remove from heat and let rest for 5 minutes covered. Fluff with a fork and serve garnished with lemon wedges if desired.

Notes

Enhance flavors to your taste by adjusting spices or adding fresh herbs like parsley. Goya kits are foolproof for beginners—follow their cooking times closely to avoid mushy rice. Leftovers store in the fridge for up to 2 days; reheat gently with a splash of broth.