Shrimp and Chicken Paella


Makes 6 servings


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


  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
Calories 175
Calories from Fat 7 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 97 mg
Carbohydrate 19 g
Fiber 2 g
Protein 19 g
Sodium 152 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 2

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