TURKEY AND SAUSAGE PAELLA

Serves 4

1 ½ pounds turkey cutlets
¾ pound chorizo
1 medium onion
1 small red bell pepper
2 tablespoons olive oil
2 medium dried hot red chiles
¼ teaspoon dried thyme
1 bay leaf
1 ½ cups long grain rice
½ cup dry white wine
1 ¾ cups chicken stock
1 - 8oz. can plum tomatoes
¼ teaspoon saffron
Salt and ground black pepper
¾ cup frozen peas

PREPARATION: Cut turkey into ½-inch strips. Cut sausage into ½-inch slices. Peel and thinly slice the onion. Cut the bell pepper into ¼-inch julienne strips.

COOKING AND SERVING: Heat olive oil in a flat, wide 3-quart Dutch oven. Add turkey and sauté until lightly browned, about 4 minutes. Add sausage to the Dutch oven and sauté until lightly browned, about 2 minutes. Add the onions, chiles, thyme, and bay leaf and cook over low heat until onions soften, about 5 minutes. Add the bell pepper and the rice and stir to coat with oil. Add the wine, chicken stock, tomatoes, saffron, and ¼ teaspoon black pepper, and bring to a boil. Cover and simmer until rice is tender, 18-20 minutes. Remove from heat. Stir in peas; cover and let stand 2 minutes. Adjust seasonings and serve immediately.