Quick Turkey And Sausage Paella

Categories: Poultry, Sausage, Rice, Casseroles, Spanish
Yield: 4 Servings

1 lb Turkey cutlets; cut 1/2"
-strips
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 ground 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 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.

(wrv) Submitted By BILL SPALDING MSG# 40344

Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98

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