Chicken and Shrimp Paella

I've been working on my recipe index...yes I have an index. It's basically a list of all my recipes in an excel spreadsheet. It's where I track what recipes I've made over the years. Anyhow, I've found several that I have marked as "made" but it never made it to the blog.  

This is one of those recipes. It has a 5 star rating in Paprika so I must have liked it. Yet I have no idea when I made it. I think around 2009, but who knows. 

Chicken and Shrimp Paella

Photo from MyRecipe

Recipe from MyRecipes.com

Serves 6

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