Chicken and Shrimp Paella

By sheilaolim

This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home.

Note:
Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.


Nutritional Information
Amount per serving

Calories: 433
Calories from fat: 15%
Fat: 7g
Saturated fat: 1.6g
Monounsaturated fat: 2g
Polyunsaturated fat: 2.5g
Protein: 34.8g
Carbohydrate: 52.8g
Fiber: 3g
Cholesterol: 156mg
Iron: 3.2mg
Sodium: 787mg
Calcium: 73mg

Ingredients

• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons vegetable oil
• 1 (4-ounce) link hot turkey Italian sausage
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 1/2 cups uncooked Arborio or Valencia rice 1/2 cup diced plum tomato
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon saffron threads, crushed
• 1 garlic clove, minced
• 3 cups fat-free, less-sodium chicken broth
• 3/4 pound large shrimp, peeled and deveined
• 1 cup (1-inch) diagonally cut asparagus
• 1/2 cup frozen green peas, thawed

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.
Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.