Valencia Paella

Directions

1. 1
   Heat oil in large nonstick skillet over medium-high heat.
2. 2
   Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. 3
   Add shrimp to pan; saute 4 minutes or until shrimp are done.
4. 4
   Place shrimp in a medium bowl.
5. 5
   Add chorizo to pan and cook for 1 minute or until browned.
6. 6
   Add chorizo to bowl.
7. 7
   Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
8. 8
   Add chicken to pan and cook for 2 minutes on each side or until browned.
9. 9
   Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.
10. 10
    Stir in the tomato, capers and saffron; cook 1 minute.
11. 11
    Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.
12. 12
    Cover, reduce heat, and simmer 25 minutes or until rice is tender.
13. 13
    Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
14. 14
    Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
15. 15
    Remove from heat, and stir in bell peppers and cilantro.
16. 16
    Let stand 3 minutes.