Paella Valencia

Ingredients

• 1 cup arborio rice 
• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon capers drained
• 2 ounces chorizo sausage cut spanish thinly sliced
• 14 ounce fat-skimmed beef broth fat-free canned
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic clove minced
• 0.8 pound mussels scrubbed
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup peas green frozen
• 2.5 tablespoons roasted peppers red chopped
• 0.3 teaspoon saffron threads crushed
• 0.8 teaspoon salt divided
• 0.8 pound shrimp deveined peeled
• 4 ounce chicken thighs boneless skinless quartered
• 0.5 cup tomatoes chopped
• 0.3 cup water 
• 0.7 cup wine 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Add shrimp to pan; saut 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 pan; cook 2 minutes or until tender, stirring frequently. Stir in the tomato, capers, and saffron; cook 1 minute.
10. 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.
11. 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.
12. Remove from heat, and stir in bell pepper and cilantro.
13. Let stand 3 minutes.