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“I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
  3. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
  4. Add chicken; cook for 3 minutes on each side or until lightly browned.
  5. Remove chicken from pan; cover and keep warm.
  6. Add chourice and cook until lightly browned;.
  7. Add onion and bell pepper; cook for 7 minutes, stirring constantly.
  8. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
  9. Return chicken to pan.
  10. Add broth and 1/4 teaspoon of salt; bring to boil.
  11. Wrap handle of pan with foil, cover pan;.
  12. Bake at 400°F for 10 minutes.
  13. Stir in shrimp, asparagus, and peas.
  14. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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