Chicken and Shrimp Paella

Chicken and Shrimp Paella
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 2 teaspoons vegetable oil
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • ¾ teaspoon salt, divided
  • ¼ teaspoon saffron threads, crushed
  • + 10 more ingredients
    • 1 teaspoon Hungarian sweet paprika
    • ½ cup diced plum tomato
    • 1 ½ cups uncooked Arborio or Valencia rice
    • 1 cup (1-inch) diagonally cut asparagus
    • ½ cup chopped red bell pepper
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
    • 1 (4-ounce) link hot turkey Italian sausage
    • ¾ pound large shrimp, peeled and deveined
    • 3 cups fat-free, less-sodium chicken broth
    • ½ 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. ...

View full recipe at My Recipes

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