Chicken and Shrimp Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home. 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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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