Easy Turkey Paella Recipes

EASY TURKEY PAELLA

Easy turkey paella image

All you need is a pack of sliced turkey and some veggies and you have the makings of an easy paella. A low fat supper you can whip up in 20 minutes

Provided by Katy Gilhooly

Time 24m

Number Of Ingredients 4

Ingredients

205g jar of paella paste
300g paella rice
300g pack stir-fry vegetables (without beansprouts)
130g pack roast turkey slices

Steps:

Heat 1 tbsp olive oil in a large sauté pan. Fry the paella paste for 1-2 mins, then tip in the rice and cook for 2 mins more. Add 800ml boiling water, simmer for 12-15 mins or until the liquid has been absorbed, then season to taste.
In another pan, fry the veg in 1 tbsp olive oil on a high heat for 1-2 mins. Add 50ml water, cover and steam for 2-3 mins. Tear the turkey into bite-sized pieces and stir through the rice with the veg.

Nutrition Facts : Calories 408 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

EASY PAELLA

Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

TURKEY SAUSAGE PAELLA

Turkey Sausage Paella image

Make and share this Turkey Sausage Paella recipe from Food.com.

Provided by greysangel

Categories Stew

Time 35m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 3/4 cups reduced-sodium fat-free chicken broth
1/4 teaspoon saffron thread
cooking spray
2 ounces spanish chorizo sausage
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1/4 cup dry white wine
1/2 teaspoon spanish smoked paprika
1 (14 1/2 ounce) can petite diced tomatoes, drained
2 cups shredded cooked turkey breast (about 8 ounces)
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 269.8, Fat 6, SaturatedFat 2.1, Cholesterol 12.5, Sodium 421.9, Carbohydrate 43.5, Fiber 4.1, Sugar 6.6, Protein 8.2

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