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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

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.

Cooking Light MARCH 2004

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

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

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.

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.

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
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Chicken and Shrimp Paella Recipe

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