Shrimp and Chicken Paella
by the Editors of Easy Home Cooking Magazine
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Shrimp and Chicken Paella
Yield: Makes 6 servings
Ingredients:
3/4
cup ready-to-serve rice
2
cans (about 14 ounces each) low-sodium diced tomatoes
1/2
teaspoon ground turmeric or 1 teaspoon saffron threads
1
package (12 ounces) frozen shrimp, thawed, peeled and deveined (about 3 cups)
2
chicken tenders (about 4 ounces), cut into bite-size chunks
1
cup frozen peas, thawed
Preparation:
1.
Preheat oven to 400°F. Lightly coat 8-inch square glass baking dish with nonstick cooking spray. Place rice into baking dish, shaking to distribute evenly.
2.
Empty 1 can of tomatoes with juice over rice; sprinkle turmeric over tomatoes. Arrange shrimp and chicken over tomatoes. Top with peas.
3.
Drain second can of tomatoes; discard juice. Arrange tomatoes evenly over shrimp and chicken. Cover casserole with 9-inch square of waxed paper. Bake 30 minutes. Remove from oven and let stand, covered, 5 minutes.
4.
To serve, spoon into shallow, rimmed bowls.
Serving Suggestion:
Serve with a green salad tossed with mustard vinaigrette and garnished with 1/2 cup drained, no-salt-added canned corn kernels.
Nutritional Information:
| Serving Size: 1 cup paella | |
| Sodium | 152 mg |
| Protein | 19 g |
| Fiber | 2 g |
| Carbohydrate | 19 g |
| Cholesterol | 97 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 175 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 2 |
This recipe appears in: European