Artificial Food Coloring Free Turkey and Olive Paella with Feta
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Learn more āIngredients
4 servings
For the paella
- Ā¼ tsp saffron threads
- 2 cups low-sodium chicken broth, warmed
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup bomba rice or short-grain white rice
- Ā½ cup dry white wine
- Ā¾ cup castelvetrano olives, pitted and halved
- 3 oz feta cheese, crumbled
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads with the warmed chicken broth in a small bowl and let steep for at least 5 minutes while you prepare the remaining ingredients.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add the ground turkey, smoked paprika, salt, and black pepper, and cook, breaking the meat into small pieces, until no pink remains and the turkey registers 165Ā°F (74Ā°C) on an instant-read thermometer, about 6ā8 minutes. Transfer the cooked turkey to a plate and set aside.
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