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Best Paella

A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.—Jane Montgomery, Hilliard, Ohio

24 ServingsPrep: 55 min. Cook: 35 min.

Ingredients

3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley

Directions

In a large skillet, cook turkey and chorizo in oil in batches until
browned. Remove with a slotted spoon and keep warm.

2 of 2

Best Paella (continued)

Directions (continued)

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: 1 cup equals 536 calories, 26 g fat (9 g saturated fat), 159 mg cholesterol, 1,430 mg sodium, 29 g carbohydrate, 1 g fiber, 39 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.