Valencia Paella

• 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.

olive oil, shrimp, salt, ground black pepper, chorizo sausage, chicken thighs, onion, garlic, tomatoes, capers, saffron thread, rice, white wine, chicken broth, frozen green pea, water, mussels, red peppers, cilantro

Taken from www.food.com/recipe/valencia-paella-297289 (may not work)