- Total Time
Bring it to the table in a paella pan, garnished with flat-leaf parsley and lemon wedges.
reduced-sodium chicken broth3 ½ cup(s)
saffron⅛ tsp, threads
cayenne pepper⅛ tsp, (or to taste)
olive oil2 tsp
uncooked onion(s)1 medium, white, chopped
garlic clove(s)2 clove(s), medium, chopped
uncooked shrimp1 pound(s), medium shrimp, peeled and deveined
uncooked boneless skinless chicken breast(s)1 pound(s), cubed
uncooked arborio rice2 cup(s), or other Short-grained rice
white wine½ cup(s), dry
uncooked turkey sausage(s)¼ pound(s), smoked variety, thinly sliced (or other brands)
uncooked asparagus1 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.