Best Paella Recipe
Best Paella Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. Cook: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Paella in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p43

Nutritional Facts

1 cup: 536 calories, 26g fat (9g saturated fat), 159mg cholesterol, 1430mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 39g protein.

  • 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
  1. In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.
  2. 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.
  3. 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.
  4. 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).
Originally published as Paella in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p43

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