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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon olive oil |
3/4 lb large shrimp, peeled and deveined |
3/4 teaspoon salt, divided |
1/4 teaspoon ground black pepper, divided |
1/2 cup chorizo sausage, thinly sliced (about 2 ounces) |
2 boneless skinless chicken thighs, quartered |
1 cup onion, chopped |
3 garlic cloves, minced |
1/2 cup tomato, chopped |
1 tablespoon capers, drained |
1/4 teaspoon saffron thread, crushed |
1 cup rice (arborio or other short grain type) |
2/3 cup white wine |
14 ounces fat-free low-sodium chicken broth |
1/2 cup frozen green pea |
1/4 cup water |
18 mussels (about 3/4 pound) |
2 1/2 tablespoons roasted red peppers, chopped (bottle) |
2 tablespoons cilantro, chopped |
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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