How To make Quick Turkey & Sausage Paella
Ingredients
1
pound
turkey, cutlets, cut 1/2 inch strips
3/4
pound
chorizo, or other sausage, cut in slices
1
each
onion, thinly sliced
1
each
bell pepper, red
1 1/4
tablespoon
olive oil
2
each
chilies, red, hot, dried
1/4
teaspoon
thyme, dried
1
each
bay leaf
1 1/2
cup
rice, long grain
1/2
cup
wine, dry, white
1 3/4
cup
chicken stock
8
oz
tomatoes, italian, can
1/4
teaspoon
saffron
1
salt, and pepper, ground
3/4
cup
peas, frozen, thawed
Directions:
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.
How To make Quick Turkey & Sausage Paella's Videos
shrimp & turkey sausage paella
I try to make a nice presentation
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com
Hy-Vee Seasons: Oven-Baked Paella
Prepare Oven-Baked Paella in just one pot for a simple seafood dinner! Mix and season shrimp, onions, red bell pepper, smoked chorizo sausage, and rice. Get the full recipe here:
Skillet Paella with Shrimp and Tomatoes - Everyday Food with Sarah Carey
One of the things I think about when creating recipes for Everyday Food is, how many ingredients can I remove from it and still retain the essence of the original. In the case of Paella a classic Spanish dish, I removed saffron, but left in chorizo, Kept a single protein in lieu of many (the classic often has sausage, chicken, and several kinds of seafood) and used a commonly available rice, arborio as the base. The result? A delicious one pot dinner, with few ingredients and the essence of Spain.
Recipe:
Subscribe for more easy and delicious recipes:
More Fish/Seafood Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Skillet Paella with Shrimp and Tomatoes - Everyday Food with Sarah Carey
Paella Valenciana: The Secrets Behind Spain’s Most Famous Dish | Food Secrets Ep.1 | DW Food
Paella is – next to tortilla and tapas – Spain’s internationally most well-known dish. The original recipe comes from Valencia, which is located at the Spanish east coast. While paella is eaten all over the world, many people don’t know about its origins and the secrets that come with it.
For example, paella takes its name from the large, flat pan which is also known as paella. Then, there’s the special rice that Valencians use to cook paella. And most important: never mix fish and meat if you want to eat an authentic paella!
Hungry for more secrets? DW‘s Food Secrets is a series about culinary classics from Europe. We take a look at world famous dishes to find out what makes them so special and successful.
#Paella #Valencia #FoodSecrets
------------------------------------------------------------------------------------
CREDITS
Report: Ruben Kalus
Camera: Jochen Bartelt
Edit: M. Schetter/H. Radeke
------------------------------------------------------------------------------------
Subscribe to DW Food:
youtube.com/DWFood
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Paella
Paella
Serves: 1
1 Lean
3 Greens
3 Condiments
3 oz. Jenny-O Italian Sweet Turkey Sausage (1/2 Lean)
3.5 oz. Cooked Shrimp (1/2 Leanest)
1/4 C. Red Bell Pepper or 1.31 oz. (1/2 Green)
1/4 C. Green Bell Pepper or 1.2 oz. (1/2 Green)
1 C. Cauliflower Rice or 4.38 oz. (2 Greens)
1/4 C. Chicken Stock (1/4 cond)
1/4 Tsp. Cumin (1/4 cond)
1 Packet of Sazón (1 cond)
1 Tsp. Fresh Garlic (1 cond)
1/2 C. Fresh Cilantro (1/2 cond)
In a skillet cook Shrimp and Turkey Sausage. Once cooked add bell peppers and cook for 2-3 minutes. Add cauliflower rice, sazón, garlic, cumin, cilantro and chicken stock and cook until liquid evaporates. Can be cooked ahead of time and re-heated in microwave...Enjoy!!!
My recipe Book Selling on Amazon (Only a handful left, its Almost SOLD OUT)
OR search under my name: Arlene Agosto