CHICKEN, SHRIMP SAUSAGE PAELLA RECIPES

CHICKEN AND SHRIMP PAELLA RECIPE | MYRECIPES

Chicken and Shrimp Paella Recipe | MyRecipes image

This chicken and shrimp paella is a great recipe for enjoying traditional Spanish cuisine in the comfort of your own home.

Provided by Marie Simmons

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

Number Of Ingredients 17

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 433 calories, CarbohydrateContent 52.8 g, CholesterolContent 156 mg, FatContent 7 g, FiberContent 3 g, ProteinContent 34.8 g, SaturatedFatContent 1.6 g, SodiumContent 787 mg

AUTUMN PAELLA WITH CHICKEN, SAUSAGE, SHRIMP, AND OLIVES ...

Autumn Paella With Chicken, Sausage, Shrimp, and Olives ... image

Make and share this Autumn Paella With Chicken, Sausage, Shrimp, and Olives recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 quart chicken broth
1/4 teaspoon salt
1/4 teaspoon saffron thread
3 tablespoons olive oil
3/4 lb sweet Italian sausage or 3/4 lb hot Italian sausage, cut into 2-inch pieces
3 lbs chicken thighs (skin on, bone-in)
1 large yellow onion, chopped
1 medium green bell pepper, thinly sliced
1 3/4 cups canned diced tomatoes
1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon smoked paprika
2 teaspoons stemmed fresh thyme (or 1 teaspoon dried thyme)
2 1/2 cups arborio rice or 2 1/2 cups valencia rice
1/4 lb medium shrimp, peeled and deveined
1/2 cup halved pitted green olives

Steps:

In a pan, heat the broth, salt, and saffron over medium heat until steaming; do not boil.
Cover, decrease heat to very low, and keep warm without simmering.
Heat a 14-inch paella pan over medium heat.
Swirl in the olive oil; then add the sausage.
Cook until browned, turning occasionally, about 8 minutes.
Transfer sausage to a large plate.
Add chicken thighs to paella pan; cook, turning a couple of times, until browned, about 8 minutes; transfer to the plate as well.
Position oven rack in the center of oven and preheat oven the 375°.
Meanwhile, pour off all but 2 tablespoons fat from the pan; add in onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Pour in the tomatoes and sherry; stir in the smoked paprika and thyme; bring to a simmer.
Continue cooking until almost all the liquid in the pan has been absorbed, about 10 minutes, stirring occasionally.
Stir in the rice; continue stirring over the heat until translucent, about 1 minute.
Pour in the warmed broth mixture; bring to a full simmer.
Decrease heat and simmer, uncovered, for 10 minutes.
Return the chicken thighs and sausage to the pan, tucking them into the simmering rice.
Arrange the shrimp over the top of the dish, pressing them down just slightly into the sauce.
Sprinkle the olives over the dish.
Place in the oven and bake about 15-20 minutes or until the chicken thighs are cooked.
Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 828.9, FatContent 37.5, SaturatedFatContent 10.1, CholesterolContent 177.7, SodiumContent 1107.9, CarbohydrateContent 60, FiberContent 3.7, SugarContent 4.3, ProteinContent 46.7

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