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Spanish Style Turkey Sausage Paella

5 from 1 vote
Enjoy a vibrant Mediterranean feast of savory turkey sausage, sweet red peppers, and juicy Roma tomatoes. Simmered in saffron-infused rice with paprika, this one-pan dish delivers bold Spanish flavors in a protein-packed dish.
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Cook Time 40 minutes
Total Time 40 minutes
Servings: 6
Course: Main Dish
Cuisine: Mediterranean
Calories: 382
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 links Turkey Sausage (see notes)
  • 1/2 red bell pepper (orange and yellow ones are fine)
  • 1/2 small onion
  • 2 Roma Tomatoes
  • 4 tsps minced garlic
  • 2 tbsp avocado oil
  • 1/4 tsp Saffron threads
  • 1 cup frozen peas (see notes 2)
  • 2 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp pink salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cup white rice
  • 3 cups low sodium chicken broth

Equipment

  • 1 large non stick skillet
  • 1 cutting board

Method
 

Cook Sausage
  1. 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)
  2. Transfer them to a cutting board and slice them into bite-sized chunks.
Prep Vegetables
  1. While the sausage is searing, dice 1/2 red bell pepper .
    1/2 red bell pepper (orange and yellow ones are fine)
  2. Dice 1/2 small onion.
    1/2 small onion
  3. Dice 2 Roma Tomatoes.
    2 Roma Tomatoes
Craft Paella
  1. Heat a large non-stick skillet over medium heat, add 2 tablespoons of avocado oil.
    2 tbsp avocado oil
  2. Add 1/4 tsp Saffron threads, cook until fragrant, about 15 seconds.
    1/4 tsp Saffron threads
  3. 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
  4. 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)
  5. 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
  6. Cover the skillet with lid, continue to cook until chicken broth is absorbed and rice is fully cooked, about 25 minutes.
  7. 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

  1. I select turkey sausage because it contains 50% fewer calories than pork, yet delivers a nearly identical, savory flavor profile.
  2. Feel free to use fresh peas instead of frozen if they are in season.

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