Rating: 4.5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

304 calories; calories from fat 29%; fat 9.6g; saturated fat 2.5g; mono fat 4.2g; poly fat 1.6g; protein 30.3g; carbohydrates 22g; fiber 1.6g; cholesterol 139mg; iron 4.5mg; sodium 901mg; calcium 65mg.
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