Chicken and Shrimp Paella

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

Ingredients:

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

Method:

Preheat oven to 400°.

1. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. 
2. Heat the oil in a large nonstick skillet over medium-high heat. 
3. Add chicken; cook 3 minutes on each side or until lightly browned. 
4. Remove chicken from pan; cover and keep warm.
5. Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. 
6. Add onion and bell pepper; cook 7 minutes, stirring constantly. 
7. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. 
8. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. 
9. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. 
10. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
11. Note: Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.