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5 from 1 vote

Paella Valenciana Recipe

Course: Rice
Cuisine: Filipino
Author: Eduardo Joven

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound peeled and deveined large shrimp
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon freshly ground black pepper divided
  • 1/2 cup thinly sliced Spanish chorizo Chorizo Bilbao 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 tablespoon capers drained
  • 1/4 teaspoon 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 tablespoons chopped bottled roasted red bell pepper
  • 2 tablespoons chopped fresh cilantro

Instructions

  • 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.