All in one dish…

Paella is a traditional spanish dish that is absolutely delicious! This warm spiced dish will fragrant your home and fill your belly too!

Sadly, I usually don’t eat paella when I’m out because it most often has pork in it :(, but my version is made with chicken and shrimp so no fear fellow poultry/seafood only fans! The earthy saffron and sweet paprika add delicious flavor while the peas and asparagus really brighten it up.

Tip: Make this on a Sunday and enjoy the leftovers for a couple of days.

Chicken and Shrimp Paella

Yields: Approximately 4-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

• 3 boneless skinless Chicken Breasts
• 1 link hot Chicken/Turkey Sausage
• 1/2 lb peeled and deveined uncooked Shrimp
• 1 Tb fresh chopped Parsley
• 1/2 tsp Salt
• 1/2 tsp fresh ground Black Pepper
• 1 Tb Vegetable Oil
• 1/2 Cup diced Sweet Onion
• 2 minced Garlic Cloves
• 1/4 Cup chopped Red Bell Pepper
• 1 Cup uncooked Arborio Rice
• 1/2 Cup haled Cherry Tomatoes
• 1 tsp Sweet Paprika
• 1/4 tsp crushed Saffron threads
• 1 1/2 Cup low sodium Chicken Broth
• 1/2 Cup 2 inch cut Asparagus
• 1/2 Cup Peas
• 2 Tb Tomato Paste

Directions

1. Preheat oven to 400 degrees
2. Salt and Pepper chicken and place in an oiled large nonstick skillet over medium heat and cook 3-5 minutes on each side then remove from pan (use a pan that does not have a coated handle).
3. Take casing off sausage, crumble, and cook meat for 2 minutes over medium heat in skillet
4. Add onion and bell pepper and cook until onion is translucent
5. Stir in garlic, rice, tomatoes, paprika, and saffron. Cook for 2 minutes then add Chicken back to skillet
6. Add chicken broth and tomato paste and bring to a boil
7. Cover pan remove from heat and bake for 10-15 minutes
8. Add asparagus, peas, and shrimp to skillet, cover and bake until rice is “al dente”, garnish with parsely.