Turkey Paella

fast.cook's picture

Sep. 22, 2011


Onion 1 1/2 Cup (24 tbs) , chopped (Salad Oil
Garlic 1 Clove (5 gm) , crushed (Salad Oil
Condensed chicken broth 10 3/4 Ounce (1 Can, Undiluted)
Clam juice 8 Ounce (1 Bottle)
Canned tomatoes 1 Pound (1 Can)
Salt 1 Teaspoon (Salad Oil
Pepper 1/4 Teaspoon (Salad Oil
Saffron 1/4 Teaspoon (Salad Oil
Long grain white rice 1 1/2 Cup (24 tbs) (Salad Oil
Frozen peas 1 Cup (16 tbs) (Salad Oil
Frozen artichoke hearts 9 Ounce (1 Package)
Cooked turkey 3 Cup (48 tbs) , cubed (Salad Oil
Parsley 1 Tablespoon , chopped (Salad Oil
Salad oil 1/2 Cup (8 tbs) (Salad Oil



1. Preheat oven to 350F.


2. In a large pan, tip in the onions and the garlic and sauté on low heat till they are golden brown. This will take five minutes.

3. Add the undiluted chicken broth, clam juice, tomatoes, salt and pepper and saffron to the broth and bring to the boil.

4. Add the rice, peas, and artichoke hearts to the pan and return to the heat and simmer on low heat.

5. Pour this into a 2-quart shallow baking dish. Arrange pieces of turkey over the rice mixture.

6. Bake this mixture uncovered for 55-60 minutes or till the rice is tender and the liquid has been absorbed.


7. Fluff up the rice and arrange the artichoke hearts in the center of the paella, sprinkle with parsley and serve immediately

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 533Calories from Fat 205

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1127 mg46.96%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet