Saffron, the exotic spice with a distinct, earthy flavor. It is derived from the flower of saffron crucus. The styles and stigma of the flower, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. The spice is widely used in Persian, Indian, European, Arab, and Turkish cuisine, and has been known to improve symptoms of mild
to moderate depression.
Saffron gives paella, a traditional Spanish rice dish, its characteristic yellow hue. It’s a bit soupy when first prepared but quickly absorbs the liquid.
Chicken and Shrimp Paella
2016-09-22 11:38:35
Serves 4
Ingredients
- 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 Italian turkey sausage
- 1 cup chopped onion
- 1 1/2 cups uncooked rice
- 1/2 cup diced plum tomato
- 1 teaspoon 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 de-veined
- 1/2 cup frozen green peas, thawed
Instructions
- 1. Preheat oven to 400°.
- 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 4 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. Cover pan in foil. Bake at 400° for 10 minutes. Stir in shrimp and peas. Cover and bake an additional 5 minutes or until shrimp are done.
Adapted from Recipe adapted from Cooking Light
Adapted from Recipe adapted from Cooking Light
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