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Quick Turkey and Sausage Paella

1 lb Turkey cutlets - cut 1/2" pieces
3/4 lb Chorizo or other sausage - cut in slices
1 md Onion; thinly sliced
1 sm Red bell pepper
1 1/4 tb Olive oil
2 md Dried hot red chilies
1/4 ts Dried thyme
1 Bay leaf
1 1/2 c Long-grain rice
1/2 c Dry white wine
1 3/4 c Chicken stock
8 oz Can italian tomatoes
1/4 ts Saffron
Salt and pepper
3/4 c Frozen peas; thawed


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, 1/4 tsp salt and 1/4 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.


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