Paella Valencia

Valencia is a Spanish coastal city where this dish is particularly revered. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential spice of the dish.

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 29%
  • Fat: 9.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 30.3g
  • Carbohydrate: 22g
  • Fiber: 1.6g
  • Cholesterol: 139mg
  • Iron: 4.5mg
  • Sodium: 901mg
  • Calcium: 65mg

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 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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