Paella Valencia

Paella Valencia



Ingredients:

1 tablespoon olive oil 

3/4 pound peeled and deveined large shrimp 

3/4 teaspoon salt, divided 

1/4 teaspoon freshly ground black pepper, divided 

1/2 cup thinly sliced Spanish chorizo sausage (about 2 ounces) 

2 (2-ounce) skinless, boneless chicken thighs, quartered 

1 cup chopped onion 

3 garlic cloves, minced 

1/2 cup chopped tomato 

1 tablespoon capers, drained 

1/4 teaspoon saffron threads, crushed 

1 cup Arborio rice or other short-grain rice 

2/3 cup white wine 

1 (14-ounce) can fat-free, less-sodium chicken broth 

1/2 cup frozen green peas 

1/4 cup water 

18 mussels (about 3/4 pound), scrubbed and debearded 

2 1/2 tablespoons chopped bottled roasted red bell pepper 

2 tablespoons chopped fresh cilantro

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. 

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper. 

Add shrimp to pan; sauté 4 minutes or until shrimp are done. Place shrimp in a medium bowl. Add chorizo to pan, and cook for 1 minute or until browned. Add chorizo to bowl.

Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. 

Add chicken to pan, and cook for 2 minutes on each side or until browned.

 Add onion and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in the tomat capers, and saffron; cook 1 minute.

 Add remaining 1/4 teaspoon salt, rice, wine, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender.

Add shrimp mixture, peas, 1/4 cup water, and mussels to pan. Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.

 

Remove from heat, and stir in bell pepper and cilantro. Let stand 3 minutes.