Recipes

Turkey-Sausage Paella
Adapted from Cooking Light

2 ¾ cups chicken broth
¼ teaspoon saffron threads
Olive oil
2 ozs Spanish chorizo sausage
½ cup chopped onion
½ cup chopped red bell pepper
3 garlic cloves minced
¾ cup uncooked med grain rice
¼ cup dry white wine
½ teaspoon smoked Spanish paprika
1 (14.5oz) can petite diced tomatoes drained
2 cups (8oz) shredded cooked turkey breast
½ cup frozen peas thawed
2 tablespoon chopped fresh parsley
1 can artichoke hearts

1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.
2. Heat Olive oil in a large nonstick skillet over medium-high heat.
3. Add chorizo sausage to pan; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan with a slotted spoon; drain.
4. Add onion and pepper to pan; cook 5 minutes. Add garlic; cook 2 minutes.
5. Add rice; cook 3 minutes, stirring constantly.
6. Add wine and paprika; cook 1 minute until liquid evaporates, scraping pan to loosen browned bits.
7. Stir broth mixture and tomatoes; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
8. Gently stir in turkey, peas, artichoke hearts, and parsley; cook 2 minutes or until thoroughly heated. Serves 4

Have a question about a recipe? Want to share a recipe? Contact us!