In a large cast iron skillet cook pancetta for 2-3 minutes until golden (you don't need to add fat as pancetta will release its own fat and cook the meat in it)
Add onions and cook for another 3 minutes until the onions are translucent
Add peppers and cook for another 2-3 minutes
Then add garlic, sweet smoked paprika, Spanish smoked paprika, salt, pepper and pinch of saffron
Add rice and let it cook for a minute or two to get coated with all the ingredients and flavors
Add wine and let it cook until almost evaporated for about 2-3 minutes
Then pour the tomato sauce and 1 cup of chicken stock
Add leftover turkey
Stir it, cover and cook for 10 minutes
If your rice requires a lot of moisture, add another 1/2 cup of chicken stock; Keep adding some more chicken stock until your rice is tender and cooked through ( another 20-30 minutes)
Sprinkle with fresh parsley and serve immediately