• In a paella pan or large skillet, heat GOYA® Extra Virgin Olive Oil over medium heat.
• Add finely chopped onion and sliced GOYA® Chorizo.
• Sauté until the onion is translucent and the chorizo is lightly browned.
• Stir in GOYA® Minced Garlic and cook for an additional 30 seconds until fragrant.
• Add GOYA® Yellow Rice to the pan, stirring to coat the rice with the flavorful mixture.
• Pour in 2 ½ cups of water and bring to a boil.
• Reduce the heat, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
• Gently fold in GOYA® Pitted Alcaparrado, large shrimp, and drained GOYA® Fancy Pimientos.
• Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
• Sprinkle finely chopped fresh parsley over the paella for a burst of freshness and color.

• Using your fingers and a melon baller, scoop out any remaining flesh and the membranes from each orange half and discard.
• Divide the orange halves, cut-side up, between two 12-cup muffin pans.
• In a medium saucepan, bring the orange juice and lemonade to a simmer over medium-low heat.
• Using a fine-mesh strainer, strain the juice into a medium bowl.
• In a small bowl, whisk together the sugar and gelatin.
• Add this mixture to the hot juice.
• Whisk constantly until the sugar and gelatin completely dissolve (2 to 3 minutes).
• Stir in the tequila and triple sec.
• Pour the gelatin mixture into the prepared orange halves and refrigerate until set, about 4 hours.
• Cut each orange half into 3 wedges and serve with a sprinkle of flaky sea salt for dipping.

For Panna Cotta:

• In a large bowl, whisk together sugar and gelatin.
• In a small saucepan, heat 1 1/2 cups half-and-half over medium-low until it starts to simmer.
• Add to the bowl and whisk constantly until sugar and gelatin completely dissolve (2 to 3 minutes).
• Add the remaining 2 1/2 cups half-and-half, yogurt, vanilla extract, and salt.
• Scrape in the seeds from the vanilla bean and whisk until blended.
• Pour the mixture into a 12-cup gelatin ring mold with a simple pattern and refrigerate until set, about 6 hours.

For Strawberry Gelatin:

• Toss 2 lb strawberries and 1/2 cup sugar in a large bowl.
• Let stand at room temperature until berries soften and release juices, about 2 hours.
• Strain the berries over a large bowl using a fine-mesh strainer.
• Add the berries to a large saucepan and reserve the juices.
• Add the remaining 1 lb strawberries and 3 cups water to the saucepan.
• Bring to a low simmer and cook until the syrup is deep red and berries have lost color (about 20 minutes).
• Strain the syrup into a medium bowl and discard the berries.
• Add the reserved juices to the saucepan.
• Bring the syrup to a simmer over low heat.
• In a large bowl, whisk together the remaining 1 1/2 cups sugar and gelatin.
• Whisk in the hot syrup until completely dissolved (1 to 2 minutes).
• Let cool to room temperature.
• Fill a sink with about 1 inch of lukewarm water.
• Place the mold in the sink until the panna cotta loosens, then gently loosen it from the sides and bottom of the mold.
• Pour the strawberry syrup down the sides and center of the mold so it flows underneath the panna cotta.
• Refrigerate until completely set, at least 4 hours.
• Fill a sink with about 1 inch of lukewarm water.
• Place the mold in the sink until the gelatin loosens, then gently loosen it from the sides.
• Invert the gelatin onto a platter and cut into slices.

Watermelon Layer:

• In a food processor, puree the watermelon until very smooth.
• Strain the puree into a medium bowl using a fine-mesh strainer, pressing on the solids until you have 3 cups of juice.
• In a medium saucepan, bring 1 cup of watermelon juice to a simmer over medium heat.
• In a medium bowl, whisk 3 packets of gelatin and 1/3 cup sugar.
• Whisk into the hot watermelon juice, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Gently stir in the lime juice and the remaining 2 cups watermelon juice.
• Pour into a 9-inch square metal baking pan with 2-inch sides and refrigerate until set, about 2 hours.

Yogurt Layer:

• In a small saucepan, bring 1/2 cup water just to a simmer over medium heat.
• In a small bowl, whisk 1 packet of gelatin and 1/2 cup sugar.
• Whisk into the hot water, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Transfer to a medium bowl.
• Whisk in the yogurt and vanilla.
• Let cool to lukewarm temperature.
• Pour over the set watermelon gelatin and refrigerate until set, about 2 hours.

Cucumber-Mint Layer:

• In a food processor, puree the chopped lime, cucumbers, and mint until very smooth, about 2 minutes.
• Strain the puree into a medium bowl using a fine-mesh strainer, pressing on the solids until you have 2 cups of juice.
• In a medium saucepan, bring 1 cup of cucumber-lime juice just to a simmer over medium heat.
• In a small bowl, whisk the remaining 2 packets of gelatin and the remaining 1/3 cup sugar.
• Whisk into the hot juice, stirring constantly until sugar and gelatin completely dissolve (2-3 minutes).
• Add the remaining 1 cup of cucumber-lime juice.
• Let cool to lukewarm temperature.
• Pour over the yogurt gelatin and refrigerate until set, about 2 hours.

Final Assembly:

• Fill a sink with about 1 inch of lukewarm water.
• Place the pan in the sink and let stand just until the gelatin loosens from the pan, 10 to 30 seconds.
• Gently loosen the gelatin from around the edges of the pan.
• Invert onto a cutting board and remove the pan.
• Using a knife, cut the gelatin into wedges.
• Before serving, top with sesame seeds (if using).

Prepare the Base:

• In a small saucepan, stir the jelly over medium heat just until melted.
• Off heat, whisk in the blackberry liqueur.
• Divide the mixture among 4 coupe glasses or 4 small wide bowls and refrigerate until the jelly is firm, about 30 minutes.

Prosecco Infusion:

• In a small saucepan, bring 1 cup of prosecco just to a simmer over medium heat.
• In a medium bowl, whisk together the sugar and gelatin.
• Whisk this mixture into the hot prosecco, ensuring sugar and gelatin completely dissolve (2-3 minutes).
• Remove from heat, gently stir in the remaining 1 1/2 cups prosecco (it will fizz up), and pour 1/2 cup into a small bowl.
• Add 12 blackberries to the bowl and toss until coated.
• Pour the remaining prosecco mixture over the set jelly in the coupe glasses.
• Add 3 fresh berries to each glass.
• Refrigerate until set, about 3 hours.

Prepare Glossy Blackberries:

• Refrigerate the blackberries in the small bowl, tossing often, until the berries are glossy and the gelatin begins to set, about 30 minutes.
• Transfer the glossy berries to a plate and keep refrigerated.

Assemble and Serve:

• Top each serving with a large dollop of sweetened whipped cream and the glossy blackberries.

Cherry Gelatin:

• In a medium saucepan, bring 1/2 cup cherry juice to a simmer over medium heat.
• In a small bowl, whisk 3 1/2 teaspoons gelatin and 1/4 cup sugar.
• Whisk into the hot juice until sugar and gelatin completely dissolve (2-3 minutes).
• Stir in the remaining 1 cup cherry juice.
• Pour into a metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

Lemonade Gelatin:

• In a small saucepan, bring 1/2 cup water just to a simmer over medium heat.
• In a medium bowl, whisk 3 1/2 teaspoons gelatin and 2 tablespoons sugar.
• Whisk into the hot water until sugar and gelatin completely dissolve (2-3 minutes).
• Stir in the lemonade concentrate and the food coloring.
• Pour into another metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

Whipped Cream:

• Pour 1/2 cup water into a small saucepan.
• Whisk in the remaining 1 1/2 teaspoons gelatin.
• Let it stand until the gelatin softens and the liquid thickens (3-5 minutes).
• Heat over medium, whisking constantly, until the gelatin dissolves (2-3 minutes).
• Transfer to a small bowl and refrigerate, stirring often until cooled to room temperature, about 15 minutes.
• In a large bowl, using an electric mixer, beat the cream, confectioners’ sugar, and almond extract until soft peaks form (1-1.5 minutes).
• With the mixer running, gradually add the cooled gelatin and beat until well blended and firm peaks form (30-60 seconds).

Assembly:

• Fill a sink with about 1 inch of lukewarm water.
• Place the pan with the cherry gelatin in the sink and let stand just until the gelatin loosens from the pan (10-30 seconds).
• Gently loosen the gelatin from around the edges of the pan.
• Invert onto a cutting board, remove the pan, and cut the gelatin into 1/2-inch cubes.
• Repeat the same process with the lemon gelatin.
• Fold the whipped cream into the gelatin cubes until evenly distributed.
• Clean one of the loaf pans.
• Transfer the whipped cream–gelatin mixture to the pan, smooth the top, cover with plastic wrap, and refrigerate until set, about 4 hours.
• Fill a sink with about 1 inch of lukewarm water.
• Place the pan in the sink and let stand just until the gelatin loosens from the pan (10-30 seconds).

• In a large saucepan, combine the heavy cream, whole milk, and 1/2 cup plus 2 tablespoons of granulated sugar.
• Bring the mixture to a boil, stirring until the sugar dissolves, which should take about 5 minutes.
• Remove the saucepan from heat.
• In a medium bowl, whisk together the egg yolks and the remaining 1/2 cup plus 2 tablespoons of granulated sugar until the mixture is smooth, thick, and pale yellow, approximately 30 seconds.
• Gradually whisk about half of the hot cream mixture into the egg yolks, then whisk the egg yolk mixture back into the remaining hot cream in the saucepan.
• Cook over low heat, stirring constantly until the ice cream base coats the back of a spoon and registers between 165° and 180° on an instant-read thermometer, approximately 2 minutes.
• Strain the mixture into a large bowl, cover, and refrigerate for 12 to 24 hours.
• Stir the finely chopped mint, dark brown sugar, and kosher salt into the ice cream base.
• Process the mixture in an ice cream maker according to the manufacturer’s instructions.
• Transfer the churned ice cream to a large bowl and stir in the mini semisweet chocolate chips.
• Scrape the ice cream into an airtight container and freeze until firm, for about 3 to 4 hours.

• Preheat your oven to 425°F (218°C) and position a rack on the top rung.
• In a medium bowl, whisk together tomato sauce, tomato paste, Italian seasoning, oregano, garlic salt, sugar, garlic powder, onion powder, and black pepper to create the pizza sauce.
• Spread the pizza sauce evenly over the cauliflower crusts, leaving a 1/2-inch border.
• Top with dollops of Burrata, thinly sliced shallots, and halved cherry tomatoes.
• Bake the pizzas until the Burrata melts and the crust is golden, approximately 25 minutes.
• Remove the pizzas from the oven and top them with kale chips and fresh basil slices.
• Squeeze Meyer lemon over the pizzas, drizzle with EVOO, and sprinkle with flaky sea salt.

• In a medium bowl, soak 1 1/2 cups raw cashews in cold water for 2 hours.
• Drain and rinse the cashews, reserving the soaking liquid.
• In a food processor, blend the cashews, 1/2 cup of the soaking liquid, lime juice, and minced garlic until smooth and pourable, approximately 5 minutes.
• Adjust the consistency with more soaking liquid if necessary.
• Season the cashew lime crema with salt and pepper.
• Preheat the oven to 450°F (232°C) and position racks in the top and bottom thirds.
• Line 2 baking sheets with foil.
• In a large bowl, toss the broccolini, sweet potato, and olive oil, seasoning with salt and pepper.
• Spread the broccolini on one baking sheet and the sweet potato on the other.
• Roast the vegetables until tender and golden brown, about 15 minutes.
• Allow them to cool slightly.
• Char the tortillas over high heat in a skillet or directly over a gas flame on the stovetop, turning often, for about 15 to 30 seconds per side.
• To assemble the tacos, spread 2 tbsp.
• of the cashew lime crema on each tortilla.
• Top with the roasted broccolini and sweet potatoes.
• Drizzle with additional cashew lime crema, and garnish with sliced chiles and 1/2 cup of toasted cashews.

• In a medium bowl, combine two-thirds of the sliced scallions with soy sauce, 2 teaspoons lime juice, toasted sesame oil, and chile-garlic sauce.
• Add the tuna cubes and stir until well coated.
• Cover the bowl with plastic wrap and refrigerate.
• In a medium saucepan, heat the vegetable oil to 350°F (177°C) using a deep-fry thermometer.
• In one shallow dish, place the flour.
• In another, beat the eggs until blended.
• In a third dish, add the panko breadcrumbs.
• Drizzle the avocado halves with the remaining lime juice and season with salt.
• Dredge the avocado wedges in the flour, shaking off excess, then dip in the eggs, and coat with the panko breadcrumbs, pressing gently to ensure the crumbs adhere.
• Working in two batches, fry the avocado wedges, turning once, until golden brown, about 2 minutes per batch.
• Transfer to a paper towel–lined plate to drain.
• Fill the taco shells with the marinated tuna.
• Top with the crispy fried avocado, sliced radishes, and the remaining scallions.