Turkey Sausage Paella

Submitted by greysangel

"This is more like a cross between jambalaya and paella but it's a good and easy one dish meal."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 1 1/2 cups
• Serves: 4

ingredients

• 2 3⁄4 cups reduced-sodium fat-free chicken broth
• 1⁄4 teaspoon saffron thread
• 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 spanish smoked paprika
• 1 (14 1/2 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

directions

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