Chicken and Shrimp Paella

Ingredients

• 1 cup diagonally cut asparagus (1-inch)
• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds chicken thighs 
• 3 cups less-sodium chicken broth fat-free
• 1  garlic clove minced
• 1 teaspoon hungarian paprika sweet
• 4 ounce turkey sausage italian hot
• 1 cup onion chopped
• 0.5 cup peas green frozen thawed
• 0.5 cup plum tomatoes diced
• 0.5 cup bell pepper red chopped
• 1.5 cups valencia rice uncooked
• 0.3 teaspoon saffron threads crushed
• 0.8 teaspoon salt divided
• 0.8 pound shrimp deveined peeled
• 2 teaspoons vegetable oil 
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat.
4. Add chicken; cook 3 minutes on each side or until lightly browned.
5. Remove chicken from pan; cover and keep warm.
6. Remove casings from sausage.
7. Add sausage to pan; cook 1 minute, stirring to crumble.
8. Add onion and bell pepper; cook 7 minutes, stirring constantly.
9. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan.
10. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan.
11. Bake at 400 for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.