Chicken & Shrimp Paella
By calypan
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
- 8 oz. Johnsonville Mild Italian sausage (ground)
- 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
- 1 16 oz. bag frozen Mussels
Details
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.
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, peas and frozen mussels. Cover and bake an additional 5-10 minutes or until shrimp are done.
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