Chicken And Shrimp Paella

• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons vegetable oil
• 1 (4-ounce) link hot turkey Italian sausage
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 1/2 cups uncooked Arborio or Valencia rice
• 1/2 cup diced plum tomato
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon saffron threads, crushed
• 1 garlic clove, minced
• 3 cups fat-free, less-sodium chicken broth
• 3/4 pound large shrimp, peeled and deveined
• 1 cup (1-inch) diagonally cut asparagus
• 1/2 cup frozen green peas, thawed

1. Preheat oven to 400u0b0.
2. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.
3. Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400u0b0 for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.
4. Saffron, the exotic spice with a distinct, earthy flavor, gives this Spanish dish its characteristic yellow hue. It's a bit soupy when first prepared but quickly absorbs the liquid.

chicken, rosemary, salt, freshly ground black pepper, vegetable oil, sausage, onion, red bell pepper, valencia rice, tomato, sweet paprika, saffron threads, garlic, chicken broth, shrimp, frozen green peas

Taken from www.myrecipes.com/recipe/chicken-shrimp-paella (may not work)