1/2 c thinly sliced Spanish chorizo sausage (about 2 ounces)
2 (2 oz) bs chicken THIGHs, quartered
1 c chopped onion
3 garlic cloves, minced
1/2 c chopped tomato
1 T capers, drained
1/4 t saffron threads, crushed
1 c uncooked Arborio rice or other short grain rice
2/3 c white wine
14 oz can chicken broth
1/2 c frozen green peas
1/4 c water
18 mussels (about 3/4 lb), scrubbed and debearded
2 1/2 T chopped bottled roasted red bell peppers AND 2 T chopped fresh cilantro
Instructions
Heat oil in large nonstick skillet over medium high heat. Sprinkle shrimp with 1/4 t salt and 1/8 t black pepper. Add shrimp to pan; saute 4 minutes or until shrimp are done. Place shrimp in a medium bowl. Add chorizo to pan; cook 1 minute or until browned. Add chorizo to bowl.
Sprinkle chicken with 1/4 t salt and the remaining 1/8 t black pepper. Add chicken to pan, and cook for 2 minutes or each side or until browned. Add onion and garlic to pan; cook for 2 minutes or until tender, stirring frequently. Stir in tomato, capers, and saffron; cook 1 minute. Add remaining 1/4 t 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 c water, and mussels to pan. Cover and cook for 8 minutes over medium heat or until mussels open; discard any unopened shells. Remove from heat; stir in bell pepper and cilantro. Let stand about 3 minutes before serving.
Originally Submitted
2/18/2010
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