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.