Valencia Paella - cooking recipe

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

Preparation

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.