Turkey-Sausage Paella

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.5g
  • Carbohydrate: 26.2g
  • Fiber: 3.1g
  • Cholesterol: 54mg
  • Iron: 2.6mg
  • Sodium: 746mg
  • Calcium: 61mg

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

Preparation

  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.
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