Chicken and Shrimp Paella

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.

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 15%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.5g
  • Protein: 34.8g
  • Carbohydrate: 52.8g
  • Fiber: 3g
  • Cholesterol: 156mg
  • Iron: 3.2mg
  • Sodium: 787mg
  • Calcium: 73mg

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

Preparation

  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Shrimp Paella Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy