Chicken and Shrimp Paella

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

Yield: 6 servings (serving size: 1 chicken thigh and about 1 cup rice mixture)


- 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


  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.
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.
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