Valencia Paella

Recipe by Bonnie G 2
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in large nonstick skillet over medium-high heat.
  • Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add shrimp to pan; saute 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 pain; cook 2 minutes or until tender, stirring frequently.
  • Stir in the tomato, capers and saffron; cook 1 minute.
  • Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to 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 peppers and cilantro.
  • Let stand 3 minutes.
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