Valencia Paella Recipe

Name: Valencia Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 lb large shrimp, peeled and deveined; 3/4 teaspoon salt, divided; 1/4 teaspoon ground black pepper, divided; 1/2 cup chorizo sausage, thinly sliced (about 2 ounces); 2 boneless skinless chicken thighs, quartered; 1 cup onion, chopped; 3 garlic cloves, minced; 1/2 cup tomatoes, chopped; 1 tablespoon capers, drained; 1/4 teaspoon saffron thread, crushed; 1 cup rice (Arborio or other short grain type); 2/3 cup white wine; 14 ounces fat-free low-sodium chicken broth; 1/2 cup frozen green pea; 1/4 cup water; 18 mussels (about 3/4 pound); 2 1/2 tablespoons roasted red peppers, chopped (bottle); 2 tablespoons cilantro, chopped

Servings: persons

1 tablespoon olive oil
3/4 lb large shrimp, peeled and deveined
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/2 cup chorizo sausage, thinly sliced (about 2 ounces)
2 boneless skinless chicken thighs, quartered
1 cup onion, chopped
3 garlic cloves, minced
1/2 cup tomatoes, chopped
1 tablespoon capers, drained
1/4 teaspoon saffron thread, crushed
1 cup rice (Arborio or other short grain type)
2/3 cup white wine
14 ounces fat-free low-sodium chicken broth
1/2 cup frozen green pea
1/4 cup water
18 mussels (about 3/4 pound)
2 1/2 tablespoons roasted red peppers, chopped (bottle)
2 tablespoons cilantro, chopped

1
Heat oil in large nonstick skillet over medium-high heat.
2
Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3
Add shrimp to pan; saute 4 minutes or until shrimp are done.
4
Place shrimp in a medium bowl.
5
Add chorizo to pan and cook for 1 minute or until browned.
6
Add chorizo to bowl.
7
Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
8
Add chicken to pan and cook for 2 minutes on each side or until browned.
9
Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.
10
Stir in the tomato, capers and saffron; cook 1 minute.
11
Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.
12
Cover, reduce heat, and simmer 25 minutes or until rice is tender.
13
Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
14
Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
15
Remove from heat, and stir in bell peppers and cilantro.
16
Let stand 3 minutes.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 3/4 lb large shrimp, peeled and deveined, 3/4 teaspoon salt, divided, 1/4 teaspoon ground black pepper, divided, and more.

Yes, Valencia Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Valencia Paella

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