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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices |
1/4 cup garlic-flavored olive oil |
2 large yellow onions, chopped |
1 large red bell pepper, chopped |
2 cups long-grain white rice |
1/4 teaspoon saffron |
4 cups low-salt chicken broth |
4 large plum tomatoes, quartered |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon cayenne pepper |
4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes |
1 cup frozen peas |
Directions:
1. Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
2. Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
3. Test-kitchen tip: If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.
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