Valencia Paella
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.
Steps
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 min.
Ingredients
olive oil, large shrimp, salt, ground black pepper, chorizo sausage, boneless skinless chicken thighs, onion, garlic cloves, tomatoes, capers, saffron thread, rice, white wine, fat-free low-sodium chicken broth, frozen green pea, water, mussels, roasted red peppers, cilantro