Turkey or Shrimp and Sausage Paella

2 3/4 cups  fat-free, less-sodium chicken broth

1/4 teaspoon  saffron threads

Cooking spray

2 ounces Spanish chorizo sausage

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3 garlic cloves, minced

3/4 cup uncooked Arborio rice

1/4 cup dry white wine*

1/2 teaspoon smoked Spanish paprika

1  (14.5-ounce) can petite diced tomatoes, drained

2 cups shredded cooked turkey breast (about 8 ounces) or 8 ounces cooked medium (peeled) shrimp

1/2 cup frozen peas, thawed

2 tablespoons chopped fresh parsley

Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat. 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey or shrimp, peas, and parsley; cook 2 minutes or until thoroughly heated.

*wine can omitted and the chicken broth increased to 3 cups

4 servings (serving size: 1 1/2 cups)

Calories: 295

Fat: 10g

Protein: 26g

Carbohydrate: 26g

Fiber: 3g

Cholesterol: 55mg

Sodium: 745mg