Turkey Paella

• 2 tbsp. extra-virgin olive oil
• 1 c. diced onion
• 1 link linguica or andouille sausage
• 1 1/2 c. paella or arborio rice
• 1 orange bell pepper
• 3 tbsp. chopped fresh oregano
• 3 clove garlic
• 1 package sazon con azafran or sazon culantro y achiote*
• 2 bottle clam juice
• 1 can chicken broth
• 2 c. large boneless chunks cooked turkey
• 16 cherry tomatoes
• 1 c. frozen peas
• 20 littleneck clams

1. Adjust oven rack to bottom position; heat oven to 350 degrees F. Heat oil in a large Dutch oven or paella pan over medium heat.
2. Add onion and sausage; cook, stirring frequently, until onion is translucent and sausage browned, about 5 minutes.
3. Stir in rice, bell pepper, oregano, and garlic; cook, stirring, 2 minutes.
4. Stir in sazon.
5. Pour in clam juice and broth and bring to a boil.
6. Cover; reduce heat to low and simmer 5 minutes.
7. Mix in turkey, tomatoes, and frozen peas.
8. Add clams to top of mixture; bring to a second boil, cover pot, and place in oven.
9. Cook until all the liquid in pot has been absorbed and clams have opened, about 20 minutes.
10. Discard any unopened clams before serving.

extravirgin olive oil, onion, sausage, paella, orange bell pepper, fresh oregano, clove garlic, sazon, clam juice, chicken broth, turkey, tomatoes, frozen peas, littleneck clams

Taken from www.delish.com/recipefinder/turkey-paella-rbk1107 (may not work)