Paella with Chorizo

Ingredients

• 1 onion
• 4 tomatoes
• 2 Garlic cloves
• 2 tbsp olive oil
• 300 g long grain rice
• 200 g peas (frozen)
• 200 ml dry white wine
• 300 ml hot chicken broth
• 1 tsp saffron
• Salt
• pepper (ground)
• 250 g turkey breast fillet (cut into pieces)
• 350 g chorizo
• 0.5 bunch parsley (roughly chopped)

Instructions

1. 1.

   Peel and finely chop the onion. Briefly blanch the tomatoes, cool them, peel, quarter, seed, and dice the flesh. Peel and finely chop the garlic.

2. 2.

   Heat oil in a large pan and sauté the onions. Add rice, peas, and one‑third of the tomatoes; briefly stir. Pour in wine and reduce over low heat.

3. 3.

   Mix saffron with broth, then add to rice and stir. Fold in garlic and season with salt and pepper. Bring to a boil and simmer for about 20 minutes.

4. 4.

   Meanwhile, brown the turkey pieces in hot oil in a pan, seasoning with salt and pepper, cooking for about 6 minutes while turning frequently. Slice the chorizo and mix it with the turkey into the rice.

5. 5.

   Transfer the paella to a preheated oven at 200 °C and bake for another 10 minutes. Sprinkle with parsley and serve.