Ingredients

  • 1 Tablespoon olive oil
  • 1/3 Pound chorizo sausage, cut into 1/4-inch rings and browned
  • 1/3 Pound chicken, cooked and diced
  • 1/4 Cup red onion, cut into small dice
  • 1 Cup fresh tomatoes, cut into medium dice
  • 1/2 Tablespoon minced fresh garlic
  • 1/2 Tablespoon tomato paste
  • 3/4 Teaspoon brown sugar
  • 3/4 Teaspoon chopped fresh rosemary
  • 3/4 Teaspoon chopped fresh sage
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1/4 Teaspoon saffron threads
  • Pinch of crushed red pepper
  • 3/4 Cup California golden raisins
  • 11/2 Cups chicken stock
  • 1/4 Cup julienne roasted red peppers
  • 3/4 Cup arborio or Spanish rice
  • 1/4 pound small shrimp (35-40 count), peeled and deveined
  • Lemon wedges; for garnish
  • Manzanilla olives; for garnish

Procedure

Preheat oven to 350°F. In a large roasting pan, combine first 17 ingredients; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving.

Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.

Nutrition Facts Per Serving

Calories 390 (Calories from Fat 32%); Total Fat 13 ( Saturated Fat 4.5; Trans Fat 0; ); Cholesterol 85; Sodium 800; Potassium 410; Total Carbohydrate 43; Dietary Fiber 2; Sugars 17; Protein 21; Calcium 47; Iron 2;

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