Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought.
Provided by Bonnie G 2
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add shrimp to pan; saute 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.
- 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 pain; cook 2 minutes or until tender, stirring frequently.
- Stir in the tomato, capers and saffron; cook 1 minute.
- Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to 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 peppers and cilantro.
- Let stand 3 minutes.
Nutrition Facts : Calories 398.2, Fat 12.8, SaturatedFat 3.7, Cholesterol 120.8, Sodium 1143, Carbohydrate 36.8, Fiber 2.2, Sugar 3, Protein 27.8
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