Chicken and Shrimp Paella

Chicken and Shrimp Paella Recipe
Becky Luigart-Stayner; Melanie J. Clarke
This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home.


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

Recipe from

Cooking Light

Nutritional Information

Calories 433
Caloriesfromfat 15 %
Fat 7 g
Satfat 1.6 g
Monofat 2 g
Polyfat 2.5 g
Protein 34.8 g
Carbohydrate 52.8 g
Fiber 3 g
Cholesterol 156 mg
Iron 3.2 mg
Sodium 787 mg
Calcium 73 mg


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


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.


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.

Marie Simmons,

Cooking Light

March 2004
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