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Serves: 6


    • 12 ounces (Spicy Smoked Sausage) Cut into ½ inch thick slices 
    • 1/4 cup Garlic Flavored Olive Oil 
    • 2 Large Onions - Chopped 
    • 2 Large Red Bell Pepper - Chopped 
    • 2 cups Long Grain White Rice 
    • 1/4 teaspoon Saffron 
    • 4 cups Wylers Chicken Stock 
    • 4 Large Plum Tomatoes - Quartered 
    • 1 teaspoon Salt 
    • 1 teaspoon Oregano 
    • 1/2 teaspoon Cayenne Pepper 
    • 4½ cups Cooked Leftover Turkey - Cut into ½ inch cubes 
    • 1 Cup Frozen peas 


Preheat oven to 350 degrees.

Brown sausage in a large skillet over medium heat, about 5 mins. Remove from heat.

Heat olive oil in a 6½ quart pot over medium-high heat.

Add onions and cook until golden, stirring often, about 12 mins. Add bell pepper; cook 3 mins, stirring frequently.

Stir in rice and saffron, then the wylers chicken stock, plum tomatoes, salt, oregano and cayenne pepper. Bring to a boil. Reduce heat to medium; cover and cook for 15 mins. Add sausage, turkey, and peas to rice mixture.

Bake paella for 10 mins and serve. 

Courtesy of H.J. Heinz Co.


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