Easy Chorizo and Turkey Paella
This easy Chorizo and Turkey Paella recipe brings Spanish flavors to your table with little effort. It’s a warm, colorful dish filled with tender turkey, smoky chorizo, and golden rice that everyone will love.
Equipment
- Large Pan
Ingredients
Main Ingredients
- 1 lb turkey breast cut into chunks
- 6 oz chorizo sausage sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 1 cup paella rice short grain
- 2 cups chicken broth
- 1 cup peas
- 1 tsp paprika
- 1/4 tsp saffron threads
- 1 lemon cut into wedges
- salt and pepper to taste
Instructions
- Warm olive oil in a large pan over medium heat. Add turkey and cook until lightly golden. Remove and set aside.
- Add sliced chorizo to the same pan and cook until crispy. Remove and save with the turkey.
- Sauté onion and garlic until soft. Stir in paprika and saffron for a few seconds to release their flavor.
- Add paella rice and mix well so each grain is coated with the oil and spices.
- Pour in chicken broth. Bring to a gentle boil, then lower the heat and let the rice simmer uncovered.
- After 10 minutes, add peas, turkey, and chorizo back into the pan. Cook until the rice is tender and has absorbed most of the liquid.
- Turn off the heat and let the paella rest for 5 minutes. Garnish with lemon wedges and fresh herbs before serving.
Notes
Do not stir the rice too much during cooking. A crispy bottom layer, called socarrat, is traditional. Overcooking peas will dull their color and flavor. Always use short-grain rice for authentic texture.