Reduced-sodium chicken broth
⅛ tsp, threads
1 medium, white, chopped
2 medium clove(s), chopped
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 3⁄4-inch cubes
1 pound(s), medium shrimp, peeled and deveined
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
1 pound(s), steamed and cut into 1-inch pieces
¼ cup(s), chopped
- Preheat oven to 325°F. In medium saucepan, bring broth, cayenne, and saffron to boil. Set aside.
- Meanwhile, in very large nonstick heatproof skillet or paella pan, heat oil over medium-high. Add onion and garlic and cook, stirring often, until onion starts to turn translucent, about 2 minutes. Add chicken and shrimp. Cook, tossing occasionally, until chicken begins to brown and shrimp turn pink, about 1 minute. Add rice and cook, stirring constantly, until heated through, about 1 minute. Add reserved broth and wine, then stir in sausage and asparagus and return to boil. Reduce heat to medium and cook for 5 minutes.
- Transfer skillet to oven. Bake until liquid is absorbed and rice is tender, about 15 minutes. Garnish paella with chopped parsley and serve with lemon wedges.
- Serving size: 1⁄8 of recipe