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Valencia Paella

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“Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Add shrimp to pan; saute 4 minutes or until shrimp are done.
  4. Place shrimp in a medium bowl.
  5. Add chorizo to pan and cook for 1 minute or until browned.
  6. Add chorizo to bowl.
  7. Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
  8. Add chicken to pan and cook for 2 minutes on each side or until browned.
  9. Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.
  10. Stir in the tomato, capers and saffron; cook 1 minute.
  11. Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.
  12. Cover, reduce heat, and simmer 25 minutes or until rice is tender.
  13. Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
  14. Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
  15. Remove from heat, and stir in bell peppers and cilantro.
  16. Let stand 3 minutes.

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