Turkey Sausage Paella

• 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

1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer.
2. Remove from heat.
3. Heat a large nonstick skillet over medium-high heat.
4. Coat pan with cooking spray.
5. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble.
6. Remove chorizo from pan with a slotted spoon; drain on paper towels.
7. Add onion and pepper to pan; cook 5 minutes or until lightly browned.
8. Add garlic; cook 2 minutes.
9. Add rice; cook 3 minutes, stirring constantly.
10. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
11. Stir in broth mixture and tomatoes; bring to a boil.
12. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
13. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.

chicken broth, saffron thread, cooking spray, sausage, onion, red bell pepper, garlic, arborio rice, white wine, spanish smoked paprika, tomatoes, turkey, frozen peas, parsley

Taken from www.food.com/recipe/turkey-sausage-paella-193209 (may not work)