See Also: Shrimp and Chicken Paella(recipes)
Shrimp, Wild Rice and Artichoke Paella(recipes)
Chicken and Shrimp Jambalaya(recipes)
Shrimp ravioli with shrimp and tomato sauce(recipes)
paella(dictionary)
Paella(recipes)
paella(dictionary)
Prawn paella(recipes)
Vegetarian Paella(recipes)
Seafood Paella(recipes)

Shrimp and Chicken Paella (recipes)




Yield: Makes 6 servings



Ingredients:



3/4cup ready-to-serve rice

2cans (about 14 ounces each) low-sodium diced tomatoes

1/2teaspoon ground turmeric or 1 teaspoon saffron threads

1package (12 ounces) frozen shrimp, thawed, peeled and deveined (about 3 cups)

2chicken tenders (about 4 ounces), cut into bite-size chunks

1cup 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









Total Fat

1 g







Calories from Fat

7 %







Calories

175









Dietary Exchange:







Vegetable

1







Starch

1







Meat

2