Paella Valencia
INGREDIENTS
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1 tablespoon olive oil
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3/4 pound peeled and deveined large shrimp
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3/4 teaspoon salt, divided
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1/4 teaspoon freshly ground black pepper, divided
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1/2 cup thinly sliced Spanish chorizo sausage (about 2 ounces)
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2 (2-ounce) skinless, boneless chicken thighs, quartered
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1 cup chopped onion
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3 garlic cloves, minced
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1/2 cup chopped tomato
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1 tablespoon capers, drained
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1/4 teaspoon saffron threads, crushed
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1 cup Arborio rice or other short-grain rice
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2/3 cup white wine
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1 (14-ounce) can fat-free, less-sodium chicken broth
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1/2 cup frozen green peas
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1/4 cup water
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18 mussels (about 3/4 pound), scrubbed and debearded
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2 1/2 tablespoons chopped bottled roasted red bell pepper
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2 tablespoons chopped fresh cilantro
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