Ingredients
3 pounds uncooked skinless turkey breast, cubed4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage3 tablespoons olive oil2 medium onions, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced1/2 teaspoon cayenne pepper2 cups tomato puree1 cup white wine or chicken broth5 cups water4 cups uncooked long grain rice3-1/2 cups chicken broth2 teaspoons salt1 teaspoon dried thyme3/4 teaspoon saffron threads or 2 teaspoons ground turmeric1 bay leaf2 pounds uncooked medium shrimp, peeled and deveined3/4 cup pitted Greek olives1/2 cup minced fresh parsley
Preparation
In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.
In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.
