Turkey Paella with Lemon-Smoked Paprika Aioli

Turkey Paella with Lemon-Smoked Paprika Aioli

"A Bobby Flay Recipe"
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Ingredients

1 h servings 511 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, lemon juice, lemon peel and paprika with wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.
  2. Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes or until golden brown and just cooked through. Remove to paper-towel-lined plate.
  3. Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic and cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer covered 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand covered 5 minutes. Gently fold in lemon-paprika aioli and parsley. Season, if desired, with salt and pepper.

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