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Chicken and Shrimp Paella

Becky Luigart-Stayner; Melanie J. Clarke
Yield

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.