Paella di familia

1 Tbsp olive oil
14 large raw shrimp (cleaned and deveined)
1 tsp salt
1 tsp fresh ground pepper
2 oz chorizo sausage
2 skinless, boneless chicken thighs, 1/4" chunks
1 cup chopped onion
3 garlic cloves minced
1 cup canned tomatoes
1 Tbsp capers, drained
1/4 tsp saffron threads, crushed
1 cup Arborio rice, or other short-grained rice
4 oz white wine (not cooking wine, a dry white that you would drink)
14 oz fat free, low sodium chicken broth
1/2 cup frozen peas
1/4 cup water
8 oz Captain's choice imitation crab
2 1/2 Tbsp chopped bottled roasted red pepper
2 Tbsp chopped fresh cilantro

Makes 6 (1 2/3 cup) servings
Heat oil in a large nonstick skillet over medium heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp black pepper. Add shrimp to pan and saute until just turned pink (4 minutes or less). Place shrimp in medium bowl. Add chorizo to pan and cook for 1 minute until browned. Add chorizo to bowl with shrimp.
Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper, add chicken to pan and cook until browned on both sides. Add onion and garlic to pan, cook until tender and slightly translucent (do not burn, or will be bitter). Stir in tomatoes, capers, and saffron. Stirring frequently simmer for 1 minute, add rice, wine and broth to pan. Bring to a boil, cover and reduce heat to simmer for 25 minutes or until rice is tender. Do not let liquid evaporate. The medley should be creamy, if necessary add more liquid (water or broth) in small amount until rice is cooked. Rice should be soft on the outside and somewhat al dente in the center if using Arborio.
Add shrimp mixture, peas, 1/4 cup water, and crab to pan. Cover and cook for 8 minutes over medium heat.
Remove from heat and stir in roasted red pepper and cilantro, let dish stand for 3 minutes and serve

Number of Servings: 6

Recipe submitted by SparkPeople user STCBROWN01.