Turkey-Sausage Paella

Turkey-Sausage Paella(Adapted from CL)

2 3/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads
4 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
1/2 cup frozen shelled edamame, 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 pan over medium-high heat. Lightly coat 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 chorizo, turkey, edamame, and parsley; cook 2 minutes or until thoroughly heated.