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    Chicken and Shrimp Paella


    Source of Recipe


    Cooking Light 2005 Annual

    Recipe Introduction


    Points: 8.6
    Servings: 6

    CL Notes: Typically, paella is made with medium-grain rice like Arborio or Valencia, which can absorb the flavors in the broth without overcooking. 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.

    List of 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

    Recipe



    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 (I did about 10 minutes here) or until shrimp are done.

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

    NUTRITION PER SERVING
    CALORIES 433(15% from fat); FAT 7g (sat 1.6g,mono 2g,poly 2.5g); PROTEIN 34.8g; CHOLESTEROL 156mg; CALCIUM 73mg; SODIUM 787mg; FIBER 3g; IRON 3.2mg; CARBOHYDRATE 52.8g
 

 

 

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