ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey-Sausage Paella

Yield

4 servings (serving size: 1 1/2 cups)

Total time: 42 minutes. Use smoked Spanish paprika for this recipe, as regular paprika will not impart the same rich, smoky flavor. Chorizo is a Spanish sausage that can be fiery or mild but is always well seasoned. Hot Italian sausage is a good substitute.

Ingredients

  • 2 3/4 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon saffron threads
  • Cooking spray
  • 2 ounces Spanish chorizo sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 3/4 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 1/2 teaspoon smoked Spanish paprika
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 2 cups shredded cooked turkey breast (about 8 ounces)
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 297
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 3.3 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 25.5 g
  • carbohydrate 26.2 g
  • fiber 3.1 g
  • cholesterol 54 mg
  • iron 2.6 mg
  • sodium 746 mg
  • calcium 61 mg

How to Make It

  1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.