Quick turkey and sausage paella
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| 1 | pounds | Turkey cutlets cut 1/2\" pieces |
| ¾ | pounds | Chorizo or other sausage cut in slices |
| 1 | medium | Onion; thinly sliced |
| 1 | small | Red bell pepper |
| 1¼ | tablespoon | Olive oil |
| 2 | mediums | Dried hot red chilies |
| ¼ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 1½ | cup | Long-grain rice |
| ½ | cup | Dry white wine |
| 1¾ | cup | Chicken stock |
| 8 | ounces | Can italian tomatoes |
| ¼ | teaspoon | Saffron |
| Salt and pepper | ||
| ¾ | cup | Frozen peas; thawed |
Directions
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, ¼ tsp salt and ¼ tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)