Go Back

Turkey Paella

Author: Alison


  • 110 g chorizo sausage
  • 1 large onion
  • 2 cloves garlic
  • 500 g turkey
  • red pepper
  • peas
  • 10 cherry tomatoes
  • 1 litre chicken stock
  • butter
  • 1 tbsp paprika
  • 225 g risotto or shortgrain rice


  • Peel and chop the onion and garlic.
  • Remove the seeds from the pepper and chop into pieces.
  • Chop the chorizo into pieces.
  • Add some butter to the pan and gently fry the chorizo until the oil is released.
  • Add the onion and garlic and cook for a couple of minutes.
  • Add the paprika and chopped up turkey, cook until browned and then remove from pan and set aside.
  • Add a knob of butter into the pan and melt
  • Add the rice, stir then add the stock
  • Simmer for 15 minutes then add everything else back into the pan.
  • Cook until the rice is tender and the turkey is cooked


You can also use leftover turkey, it does not need to be added until the final stage.