Spanish Style Turkey Sausage Paella
My interest in paella was sparked while I was researching Mediterranean cuisine during the early planning stages of a trip to Europe. Specifically, I planned to visit Barcelona, a city known for its rich culinary heritage. A friend who frequently visits Barcelona, her home town, recommended I try an authentic paella during my stay, emphasizing its cultural relevance and the pride that locals have in this beloved dish.
Upon returning home, the inspiration took root in my kitchen, and I began experimenting with various recipes that incorporated the traditional elements of paella, but tailored to my family’s taste preferences. Understanding that traditional paella often features seafood, or chicken, I decided to give it a personal twist by incorporating turkey sausage. This substitution was motivated by my quest for a healthier option without sacrificing flavor.
Step by Step Cooking Guide
Begin by heating a large skillet over medium heat and add the sausages. Cook them until they are browned on all sides. Once browned, transfer the sausage to a plate or a cutting board and allow them to cool slightly before slicing them into bitesized pieces.
Next, dice red bell pepper, onion and Roma tomatoes into small, uniform pieces to promote even cooking and enhance the dish’s visual appeal. Garlic should also be minced finely, as it will contribute to the overall aroma and depth of flavor in the paella.
In the same skillet where the sausage was cooked, drizzle avocado oil. Heat the oil over medium heat, once the oil is hot but not simmering, add a pinch of saffron. Allow the saffron to infuse the oil for 15 seconds. Introduce the diced vegetables and minced garlic to the skillet, stirring frequently to prevent burning until the onions become translucent.
With the vegetables softened, stir the rice into the vegetable mixture, ensuring that each grain is coated with the aromatic oil. Proceed to pour in chicken broth.
Add sausage and green peas into the rice mixture. Bring the mixture to a gentle boil. Cover the skillet with a lid and reduce the heat to medium low heat, allowing the rice to simmer undisturbed for 25 minutes.
Once rice is fully cooked, stir in paprika, oregano, salt and pepper to enhance flavors further.
Spanish Style Turkey Sausage Paella
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, sear 6 turkey sausage links for a few minutes per side. Rotate them frequently until they are browned and cooked through.6 links Turkey Sausage (see notes)
- Transfer them to a cutting board and slice them into bite-sized chunks.
- While the sausage is searing, dice 1/2 red bell pepper .1/2 red bell pepper (orange and yellow ones are fine)
- Dice 1/2 small onion.1/2 small onion
- Dice 2 Roma Tomatoes.2 Roma Tomatoes
- Heat a large non-stick skillet over medium heat, add 2 tablespoons of avocado oil.2 tbsp avocado oil
- Add 1/4 tsp Saffron threads, cook until fragrant, about 15 seconds.1/4 tsp Saffron threads
- Stir in diced bell pepper, onion, Roma tomatoes, and 4 teaspoons minced garlic. Increase the heat to medium high and cook the vegetables for 3 minutes.4 tsps minced garlic
- Add 1½ cup white rice and 1 cup frozen peas. Stir and mix well with the vegetables.1 1/2 cup white rice, 1 cup frozen peas (see notes 2)
- Pour in 3 cups low sodium chicken broth. Bring the mixture to a simmer. Reduce the heat, add turkey sausage into the skillet.3 cups low sodium chicken broth
- Cover the skillet with lid, continue to cook until chicken broth is absorbed and rice is fully cooked, about 25 minutes.
- Season the rice mixture with 2½ teaspoons paprika, ½ teaspoon oregano, ½ teaspoon pink salt and ¼ teaspoon ground black pepper. Serve hot.2 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp pink salt, 1/4 tsp ground black pepper
Notes
- I select turkey sausage because it contains 50% fewer calories than pork, yet delivers a nearly identical, savory flavor profile.
- Feel free to use fresh peas instead of frozen if they are in season.
We made this tonight for dinner, with some slight modifications for my food allergies (no oregano, so substituted cumin instead) and it was very tasty! We had no leftovers, which is always a good sign that we liked it. We’ll be putting this into our ‘rotation’ and look forward to trying some others on your site!