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Chicken and Shrimp Paella

Chicken and Shrimp Paella

Chicken and Shrimp Paella

Chicken and Shrimp Paella


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.

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