Rating: 5 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Marie Simmons
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • 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.

Chef'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.

Nutrition Facts

433 calories; calories from fat 15%; fat 7g; saturated fat 1.6g; mono fat 2g; poly fat 2.5g; protein 34.8g; carbohydrates 52.8g; fiber 3g; cholesterol 156mg; iron 3.2mg; sodium 787mg; calcium 73mg.
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