Directions:
- In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.
- In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley. Yield: 24 servings (1 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.7 Kcal (2837 kJ) | ||
| Calories from fat | 364.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.48g | 62% | |
|---|---|---|---|
| Cholesterol | 116.78mg | 39% | |
| Sodium | 2286.26mg | 95% | |
| Potassium | 838.22mg | 18% | |
| Total Carbs | 41.48g | 14% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 33.39g | 67% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 2.3mg | 13% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 199.51 Kcal (835 kJ) | ||
| Calories from fat | 107.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 62% | |
|---|---|---|---|
| Cholesterol | 34.38mg | 39% | |
| Sodium | 673.07mg | 95% | |
| Potassium | 246.77mg | 18% | |
| Total Carbs | 12.21g | 14% | |
| Sugars | 0.75g | 10% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 9.83g | 67% | |
| Vitamin C | 4mg | 23% | |
| Iron | 0.7mg | 13% | |
| Calcium | 15.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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