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Quick Turkey & Sausage Paella
| Ingredients | |||
| 1 | pound | turkey, cutlets, cut 1/2 inch strips | |
| 3/4 | pound | chorizo, or other sausage, cut in slices | |
| 1 | each | onion, thinly sliced | |
| 1 | each | bell pepper, red | |
| 1 1/4 | tablespoon | olive oil | |
| 2 | each | chilies, red, hot, dried | |
| 1/4 | teaspoon | thyme, dried | |
| 1 | each | bay leaf | |
| 1 1/2 | cup | rice, long grain | |
| 1/2 | cup | wine, dry, white | |
| 1 3/4 | cup | chicken stock | |
| 8 | oz | tomatoes, italian, can | |
| 1/4 | teaspoon | saffron | |
| 1 | salt, and pepper, ground | ||
| 3/4 | cup | peas, frozen, thawed | |
Directions: | |||
| Heat oil in a 3 quart dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saute 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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