Turkey Paella

Name: Turkey Paella
Ingredients: 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

14 ingredients

10 steps

Ingredients

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

Directions

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.