Reduced-sodium chicken broth
⅛ tsp, threads
⅛ tsp, (or to taste)
1 medium, white, chopped
2 medium clove(s), chopped
1 pound(s), medium shrimp, peeled and deveined
Uncooked boneless skinless chicken breast(s)
1 pound(s), cubed
Uncooked arborio rice
2 cup(s), or other Short-grained rice
½ cup(s), dry
Uncooked turkey sausage(s)
¼ pound(s), smoked variety, thinly sliced (or other brands)
1 pound(s), Steamed and cut into 1-inch lengths
- Preheat the oven to 325°F. In a medium saucepan, combine the broth, saffron, and cayenne; bring to a boil.
- Meanwhile, heat the oil in a very large nonstick skillet or paella pan over medium-high heat. Add the onion and garlic and cook, stirring, until they begin to color, about 2 minutes. Add the shrimp and the chicken; cook until the shrimp turn pink and the chicken begins to brown, about 1 minute. Add the rice and cook, stirring, 1 minute. Add the broth mixture and the wine, then stir in the sausage and asparagus; bring back to a boil. Reduce the heat to medium and cook 5 minutes.
- Transfer the pan to the oven. Bake until the liquid is absorbed and the rice is tender, about 15 minutes. Serve at once.