Turkey and Chorizo Paella

I used to be put off trying to make risottos and paella as I thought they would require lots of effort and attention, but recently I discovered this is not the case (at least not always!). This recipe serves about 4 and packed full of tasty flavours.

You’ll Need

  • 150g Turkey Breast (Chicken is also perfect)
  • 90g Chorizo (From a ring is ideal, but sliced works too)
  • 180g Paella Rice
  • 1 Garlic Clove
  • Half a Red Onion
  • 1 Red Pepper
  • 1 Yellow Pepper
  • Handful of Cherry Tomatoes (Halved)
  • 100g Frozen Peas
  • 600ml Vegetable Stock
  • Paprika
  • Turmeric

To Make

  • Dice the turkey into small chunks and coat liberally with paprika, dice the chorizo, mince the garlic, chop the onions and dice the peppers ready
  • Heat some oil in a high sided frying pan, brown the turkey and add the chorizo
  • Add the rice, red onion and garlic and stir occasionally for around 5 minutes
  • Sprinkle some turmeric over the dish, add the peppers and the stock, stir and then simmer until the rice has absorbed most of the liquid (about 10-12 minutes)
  • Add the tomatoes and peas, stir and simmer for 5 to 10 minutes until the peas are done and the meat is cooked all the way through and then serve

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