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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Valencia is a Spanish coastal city where this dish is particularly revered. This paella features seafood, sausage and chicken but don't forget the saffron - it is the essential spice of the dish. 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 |
Directions:
1. 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.
2. 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 tomato, 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.
3. 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.
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