- The Washington Times - Tuesday, November 22, 2005

You just may happen to have some cooked turkey around and be looking for an easy way to give it a new identity.

Try this low-fat recipe that gives a tasty new twist to the classic Spanish paella, with chorizo, saffron and smoked paprika for authentic flavor and color.

The recipe is from the November issue of Cooking Light magazine, and besides being low in fat, it will take about 42 minutes of your time to put it on the table, by the magazine’s estimate.

The magazine suggests an orange, avocado and olive salad to complement the paella.Use Spanish pimeton — paprika — for this recipe because regular paprika won’t give you the same rich, smoky flavor.

Turkey-sausage paella

23/4 cups fat-free, less-sodium chicken broth

1/4 teaspoon saffron threads

Cooking spray

2 ounces Spanish chorizo sausage

½ cup chopped onion

½ cup chopped red bell pepper

3 garlic cloves, minced

3/4 cup uncooked Arborio rice

1/4 cup dry white wine

½ teaspoon smoked Spanish paprika (pimeton)

14½-ounce can petite diced tomatoes, drained

2 cups shredded cooked turkey breast (about 8 ounces)

½ cup frozen peas, thawed

2 tablespoons chopped fresh parsley

Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble.

Remove chorizo from pan with a slotted spoon; drain on paper towels.

Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.

Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

Gently stir in turkey, peas and parsley; cook 2 minutes or until thoroughly heated. Makes 4 1½-cup servings.

Orange, avocado and olive salad

2 cups watercress

1 avocado, peeled, sliced

1 orange, peeled, in sections

8 pimento-stuffed olives, sliced

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

1/8 teaspoon salt

1/8 teaspoon pepper

Place ½ cup watercress, 1/4 of the sliced avocado, 4 orange sections and 2 sliced olives on each of 4 salad plates. With a whisk, stir together oil, vinegar, honey, salt and pepper; drizzle evenly over salads. Serves 4.


Sign up for Daily Newsletters

Copyright © 2019 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.


Click to Read More and View Comments

Click to Hide