Paella
Author: Allie
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 3 Chicken Sausage links, casings removed
  • ¾ lb. Shrimp, peeled and deveined
  • 6 skinless boneless chicken thighs
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ cup canned diced tomatoes
  • 3 cups fat free less sodium chicken broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • ½ cup chopped red bell pepper
  • 2 cups Arborio rice, uncooked
  • 1 cup frozen peas
  • 1 can artichoke hearts, drained and chopped
  • Herb Blend:
  • ¼ cup fresh chopped rosemary
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
Directions
  1. Preheat oven to 400 degrees
  2. Prepare herb blend, set aside
  3. Sprinkle chicken with salt and pepper. Heat oil in a large skillet, or paella pan, over medium high heat. Add chicken. Cook 3 minutes on each side or till lightly browned. Remove from pan, cover and keep warm.
  4. Add sausage to pan; cook 1 minute stirring and chopping to crumble. Add onion and bell pepper. Cook 5-7 minutes stirring constantly. Add rice, tomato, paprika, turmeric, and herb blend; Stir and cook 5 minutes. Return chicken to pan. Add broth and bring to a boil.
  5. Wrap handle of pan with tin foil, cover and bake 15 minutes in the oven. Stir in shrimp, peas, and artichoke hearts. Cover and bake an additional 5-10 minutes or till shrimp is done.
  6. Remove pan from oven and serve
Calories: 517.3 Fat: 11.8 Sugar: 7.1 Fiber: 4.2 Protein: 39.3 Cholesterol: 197.8
Recipe by Key Ingredients at http://keyingredients.me/2014/11/paella