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    Ingredients: Paella Valencia

    Uploaded by

    Don Villegas
    This recipe makes paella Valencia, a Spanish rice dish, for 6 servings. It contains shrimp, chicken, chorizo sausage, onion, garlic, tomato, capers, saffron, rice, wine, chicken broth, peas, mussels, roasted red peppers and cilantro. To make it, the shrimp, chicken and chorizo are cooked separately with onion and garlic, then combined with the rice, liquid and other ingredients. It simmers for 25 minutes before the seafood is added to cook for 8 more minutes until the mussels open.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ingredients: Paella Valencia

    Uploaded by

    Don Villegas
    21 views1 page
    This recipe makes paella Valencia, a Spanish rice dish, for 6 servings. It contains shrimp, chicken, chorizo sausage, onion, garlic, tomato, capers, saffron, rice, wine, chicken broth, peas, mussels, roasted red peppers and cilantro. To make it, the shrimp, chicken and chorizo are cooked separately with onion and garlic, then combined with the rice, liquid and other ingredients. It simmers for 25 minutes before the seafood is added to cook for 8 more minutes until the mussels open.

    Original Description:

    Paella

    Original Title

    Paella Valencia

    Copyright

    © © All Rights Reserved

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    This recipe makes paella Valencia, a Spanish rice dish, for 6 servings. It contains shrimp, chicken, chorizo sausage, onion, garlic, tomato, capers, saffron, rice, wine, chicken broth, peas, mussels, roasted red peppers and cilantro. To make it, the shrimp, chicken and chorizo are cooked separately with onion and garlic, then combined with the rice, liquid and other ingredients. It simmers for 25 minutes before the seafood is added to cook for 8 more minutes until the mussels open.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    Ingredients: Paella Valencia

    Uploaded by

    Don Villegas
    This recipe makes paella Valencia, a Spanish rice dish, for 6 servings. It contains shrimp, chicken, chorizo sausage, onion, garlic, tomato, capers, saffron, rice, wine, chicken broth, peas, mussels, roasted red peppers and cilantro. To make it, the shrimp, chicken and chorizo are cooked separately with onion and garlic, then combined with the rice, liquid and other ingredients. It simmers for 25 minutes before the seafood is added to cook for 8 more minutes until the mussels open.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Paella Valencia

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

    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; saut 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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