Vegan Turkey and Olive Paella with Feta

Total time1 hr 5 min

Prep time15 min

Cook time45 min

4.9

(13)

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Ingredients

4 servings

For the paella

¼ tsp saffron threads
2 cups low-sodium chicken broth, warmed
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp olive oil
1 lb ground turkey
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
1 tsp smoked paprika
½ tsp salt
¼ 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
½ cup dry white wine
¾ 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 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.

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