paella-valencia-ck-1654636-l.jpg Paella Valencia is an old time favorite for me, something that had been an acquired taste from my mother’s delicious cooking. I had even tried to cook for myself but I’m better off as the ‘eater’ or the ‘taster/tester’. My mother is a bit old for stuffy preparation though, so I cannot count on her cooking this buena food but on especial occasions only.

But a craving stomach will always find a way, so I discovered a Spanish-oriented restaurant in the heart of the city where Paella Valencia is served all year-round. Although it cannot come close to the taste of my mother’s best Paella, it’s good enough to make me burp! For less a year, I feasted on it but just recently something was changed with the serving. I though it was the presentation, but I know better. The recipe had been changed! I even scouted for a recipe to check on the appropriate ingredients…here it is:

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


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; sauté 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 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.

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.


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

….i even copied the nutritional information—lol—-

Nutritional Information

CALORIES 304(29% from fat); FAT 9.6g (sat 2.5g,mono 4.2g,poly 1.6g); PROTEIN 30.3g; CHOLESTEROL 139mg; CALCIUM 65mg; SODIUM 901mg; FIBER 1.6g; IRON 4.5mg; CARBOHYDRATE 22g

 Going back to the topic, the restaurant had been cost cutting on the ingredients I must say. Maybe this was no big deal for them as I think there were little who order this delicacy, but it is not a good practise to just simply cut the ingredients. Its a clear kind of fraud for me! Now, where in the city will I try to look for something to make me burp once more???