Turkey Sausage Paella - cooking recipe

Ingredients

2 3/4 cups reduced-sodium fat-free chicken broth
1/4 teaspoon saffron thread
cooking spray
2 ounces spanish chorizo sausage
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1/4 cup dry white wine
1/2 teaspoon spanish smoked paprika
1 (14 1/2 ounce) can petite diced tomatoes, drained
2 cups shredded cooked turkey breast (about 8 ounces)
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley

Preparation

Combine broth and saffron in a small saucepan over low heat; bring to a simmer.
Remove from heat.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble.
Remove chorizo from pan with a slotted spoon; drain on paper towels.
Add onion and pepper to pan; cook 5 minutes or until lightly browned.
Add garlic; cook 2 minutes.
Add rice; cook 3 minutes, stirring constantly.
Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
Stir in broth mixture and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.