Turkey Paella

By Executive Chef Tomas Garrido
Culinary Setting
Turkey Sausage, Turkey Thighs


2 tbsp garlic flavored olive oil

As needed coarse salt and freshly ground black pepper

3 lbs TURKEY THIGHS, skinless and boneless and cut into 1/2-inch cubes

3 oz SMOKED CHORIZO TURKEY SAUSAGE, cut on the diagonal into 1/4-inch slices

2 c medium dice Spanish onions

1 Large green bell pepper, seeded and diced

1 tsp fresh minced garlic

2 c long grain rice


1/2 tsp saffron threads, crumbled

12 littleneck clams, scrubbed

12 mussels, scrubbed and debearded

12 uncooked shrimp (16-20 count with tails on) peeled and deveined

12 Each green olives

1 Bay leaf, crumbled

2 oz scallions, chopped

1 c green peas, fresh or frozen and thawed

1 7-oz jar roasted sliced pimientos with juice


Heat oil in a heavy large pot over medium-high heat.

Sprinkle turkey thighs with salt and pepper. Add cubed turkey thighs and sausage slices to oil and cook over medium heat until brown. Remove turkey from pan and reserve.

Add onions, peppers and garlic to hot oil and cook until tender, stirring often to scrape up browned bits.

Stir in rice and cook until it turns translucent. Add hot turkey stock and saffron and bring to a boil. Immediately reduce heat and simmer about 10-15 minutes.

Return turkey thighs and sausage to the pan. Stir in all shellfish, olives, bay leaf and scallions. Cover and cook an additional 10 minutes

Add peas and pimentos and cook for 5 more minutes or until shellfish are opened.

Let stand a few minutes before serving.