Ingredients

Adjust Servings:

	1 tbsp olive oil
	3/4 pound peeled and deveined large shrimp
	3/4 tsp salt, divided
	1/4 tsp 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 tbsp capers, drained
	1/4 tsp 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 tbsp chopped bottled roasted red bell pepper
	2 tbsp chopped fresh cilantro

Nutritional information

304

calories

22 g

carbohydrates

30.3 g

protein

9.6 g

fat

901 mg

sodium

139 mg

cholesterol

Valencian Paella

Name: Valencian Paella
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 tbsp olive oil; 3/4 pound peeled and deveined large shrimp; 3/4 tsp salt, divided; 1/4 tsp 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 tbsp capers, drained; 1/4 tsp 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 tbsp chopped bottled roasted red bell pepper; 2 tbsp chopped fresh cilantro

Features:

Cuisine:

Spanish

40 mins
Serves 4
Medium

Ingredients

1 tbsp olive oil
3/4 pound peeled and deveined large shrimp
3/4 tsp salt, divided
1/4 tsp 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 tbsp capers, drained
1/4 tsp 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 tbsp chopped bottled roasted red bell pepper
2 tbsp chopped fresh cilantro

How to make Valencian Paella

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 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.
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.

Trivia

The Spanish rice dish ‘Paella’ takes its name from the pan it is cooked in, which in turn comes from the Latin word for ‘pan’ or ‘dish.’