litre chicken stock
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.