Paella that's ready in one hour
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 3 1/2 cup reduced-sodium chicken broth
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon saffron
  • 2 teaspoon olive oil
  • 1 medium white onion, chopped
  • 2 medium cloves garlic, chopped
  • 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
  • 1 pound medium shrimp, peeled and deveined
  • 2 cup uncooked arborio rice
  • 1/2 cup dry white wine
  • 1/4 pound smoked variety, thinly sliced uncooked turkey sausage
  • 1 pound uncooked asparagus, steamed and cut into 1-inch pieces
  • 1/4 cup fresh parsley
  • 8 wedges lemon
Directions
  1. Step 1: Preheat oven to 325°F. In medium saucepan, bring 3 1/2 cups broth, 1/8 teaspoon cayenne, and 1/8 teaspoon saffron to boil. Set aside.
  2. Step 2: Meanwhile, in very large nonstick heatproof skillet or paella pan, heat 2 teaspoons oil over medium-high. Add 1 chopped onion and 2 cloves minced garlic and cook, stirring often, until onion starts to turn translucent, about 2 minutes. Add 1 pound chicken and 1 pound shrimp. Cook, tossing occasionally, until chicken begins to brown and shrimp turn pink, about 1 minute. Add 1/2 cup rice and cook, stirring constantly, until heated through, about 1 minute. Add reserved broth and 1/2 cup wine, then stir in 1/4 pound sausage and 1 pound asparagus and return to boil. Reduce heat to medium and cook for 5 minutes.
  3. Step 3: Transfer skillet to oven. Bake until liquid is absorbed and rice is tender, about 15 minutes. Garnish paella with chopped 1/4 cup parsley and serve with 8 lemon wedges.