Recipe information
Yield
6 Servings
Ingredients
12
ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into ½" slices
¼
cup garlic-flavored olive oil
2
large yellow onions, chopped
1
large red bell pepper, chopped
2
cups long-grain white rice
¼
teaspoon saffron
4
cups low-salt chicken broth
4
large plum tomatoes, quartered
1
teaspoon salt
1
teaspoon dried oregano
½
teaspoon cayenne pepper
4½
cups cooked leftover turkey, cut into ½" cubes
1
cup frozen peas
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Step 2
Heat olive oil in 6½-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.
Editor's Note: If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.