Best Paella

Name: Best Paella
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 24 servings (1 cup each)
Cuisine: Europe, Spanish, Mediterranean
Ingredients: 3 pounds uncooked skinless turkey breast, cubed; 4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage; 3 tablespoons olive oil; 2 medium onions, chopped; 1 medium sweet red pepper, chopped; 4 garlic cloves, minced; 1/2 teaspoon cayenne pepper; 2 cups tomato puree; 1 cup white wine or chicken broth; 5 cups water; 4 cups uncooked long grain rice; 3-1/2 cups chicken broth; 2 teaspoons salt; 1 teaspoon dried thyme; 3/4 teaspoon saffron threads or 2 teaspoons ground turmeric; 1 bay leaf; 2 pounds uncooked medium shrimp, peeled and deveined; 3/4 cup pitted Greek olives; 1/2 cup minced fresh parsley

TEST KITCHEN APPROVED

Total Time:Prep: 55 min. Cook: 35 min.

Recipe by Jane Montgomery, Hilliard, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.—Jane Montgomery, Hilliard, Ohio

TEST KITCHEN APPROVED

Best Paella

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Yield:24 servings (1 cup each)

Prep:55 min

Cook:35 min

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Ingredients

3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley

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Directions

1
In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.

2
In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
4
Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

Nutrition Facts

1 cup: 536 calories, 26g fat (9g saturated fat), 159mg cholesterol, 1430mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 39g protein.

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