Valencia Paella

Ingredients

• 1 tablespoon olive oil
• 3/4 lb shrimp, peeled and deveined, large
• 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
• 1/2 cup tomato, chopped
• 1 tablespoon caper, 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 green peas, frozen
• 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. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. 3

   Add shrimp to pan; saute 4 minutes or until shrimp are done.

4. 4

   Place shrimp in a medium bowl.

5. 5

   Add chorizo to pan and cook for 1 minute or until browned.

6. 6

   Add chorizo to bowl.

7. 7

   Sprinkle chicken with 1/4 teaspoon sald and remaining 1/8 teaspoon black pepper.

8. 8

   Add chicken to pan and cook for 2 minutes on each side or until browned.

9. 9

   Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.

10. 10

    Stir in the tomato, capers and saffron; cook 1 minute.

11. 11

    Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.

12. 12

    Cover, reduce heat, and simmer 25 minutes or until rice is tender.

13. 13

    Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.

14. 14

    Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.

15. 15

    Remove from ehat, and stir in bell peppers and cilantro.

16. 16

    Let stand 3 minutes.