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.
2 3/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads
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
How to Make It
Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.
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.
I really loved this recipe and will definately make it again. I followed the recipe as written except I left out the tomatoes (unintentionally, just forgot them and didn't miss them either!) and used basmati rice because that was what I had! Yum!
We love paella and this is a great recipe. I make this with smoked turkey sausage and chicken instead of chorizo and turkey. Also, since saffron is so expensive, I substitute tumeric. The smoked paprika really makes a difference in this dish, it adds depth. Prior to finding this recipe, I was just usually regular paprika....now I'll be sticking with the smoked paprika!
Smoked paprika is one of my favorite things! We don't particularly like chorizo, so we used one of the other types of sausages recommended as a substitute. Overall it was a tasty dish, but it just didn't really "wow" me. We'll definitely make it again, though, because it's easy and not too difficult.
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