The name might strike you as odd but I thought it was appropriate since I forgot to include saffron which I do have in the spice cabinet but neglected to put into the recipe at the appropriate time.  By the time I had realized what I had done, it was already too late.  Despite missing a key ingredient, it was still quite tasty.

Ghetto Paella

- 2.75 cups of low-sodium chicken broth
- one package of Jenni-O spicey turkey sausage
- one onion, chopped
- one red bell pepper, chopped
- three garlic cloves, chopped
- 1.5 cups of Arborio rice, uncooked
- 1/4 cup of dry white wine
- 1/2 tsp paprika
- one 14.5oz can of diced tomatoes, drained
- 1/2 cup of frozen peas
- two tbsp olive oil

Remove casings from sausage, cook in a stockpot in one tbsp olive oil over medium-high heat until browned.  Drain and set aside.

Sauté onions and bell pepper in one tbsp olive oil over medium-high heat for 4 minutes.  Add garlic and continue to cook for one minute.  Add rice and cook for 3 minutes, stirring frequently.  Add wine and paprika and continue to cook for 1 minute.  Add broth and tomatoes, bring to a boil, reduce heat and simmer covered for 20 minutes.  Add turkey and peas, and continue to cook for 2 minutes.

Comments (0)

Subscribe to this comment's feed

Name

Email

Title

Comment

smaller | bigger

I have read and agree to the Terms of Usage.

Add Comment