It may be a bit of a stretch, actually, to call this recipe Paella, since it is usually a shellfish-based soup, and this has no fish at all. It’s metamorphosed over the years to accommodate not only my need to abstain from gluten but to avoid a shellfish allergy in the family as well.
1 Onion, chopped
1 Bell Pepper, chopped
2 Cups Fresh Herbs, chopped (Parsley, Arrugula, Basil, Thyme)
2-4 Tbsp. Fresh Garlic, minced
2-4 Tbsp. Olive Oil
1 sm. pkg. dried Kidney Beans
12 links Sausage (Chicken & Louisana), chopped
1 lb. Ground Turkey
3 Cups Rice, cooked
1 Sm. Can Corn
4 Sm. Cans Diced Tomatoes
1/2 Bottle Dry Sherry
4 Cups Gluten-Free Broth (chicken or beef)
Water – as needed
Salt & Pepper to taste
In a large stock pot over high heat, add 2 Tbsp. olive oil, onion and bell pepper; stir. Cook for 1-2 minutes, add garlic; stir. Add dry beans; stir for one minute.
Lower heat to medium, add ground turkey and cook until lightly browned. Add additional olive oil if needed to prevent turkey from sticking to bottom of pan. Add sausage and herbs.
Pour in sherry, broth, tomatoes and enough water to cover all ingredients. Stir and cover. Turn heat to low and simmer for up to two hours, checking every 15-20 minutes, adding additional water as necessary to keep ingredients covered in liquid.
Once beans are tender to the touch, add rice and corn, return to stove until thoroughly heated, about ten minutes.
This soup freezes quite well in single-serve containers or in family-size servings.