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Leftover Turkey Paella

Christine Tizzard
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine spanish
Servings 6 servings

Ingredients
  

  • 4 cups poultry stock
  • 1 tsp saffron
  • 7 oz cured chorizo, mild or spicy cut into cubes or rounds
  • 2 Tbsp olive oil
  • 1 onion diced
  • 4 cloves garlic, finely chopped
  • 1 tomato, diced
  • 1 bell pepper, diced
  • 1 Tbsp smoked paprika
  • 2 bay leaves
  • 1/2 cup white or red wine of choice
  • 2 cups short grain rice such as Bomba or Arborio
  • 1-2 cups chopped or pulled cooked turkey or chicken

Optional Add Ins

  • 1/2 cup frozen peas or corn, thawed
  • 1/2-1 cup leftover cooked vegetables

Optional Garnishes

  • 2/3 green onions, chopped
  • chopped parsley
  • lemon or lime wedges

Instructions
 

  • Heat the stock in a large sauce pot over medium heat so it is hot when starting to cook paella. Then mix the saffron with 1 cup of the hot stock, set aside to steep.
  • In a large cast-iron pan or skillet, brown the chorizo in olive oil and set aside on a plate. In the same skillet, sauté the onion and garlic in the chorizo-flavored oil, adding more oil if necessary, until softened.
  • Stir in the tomato, pepper, smoked paprika, bay leaves, and mushrooms and sauté for a few minutes until softened. Stir in the wine and rice and let simmer for an additional few minutes. This is a good time to lightly season with salt and pepper.
  • Spread the rice out in an even layer over the bottom of the pan and ladle in the hot stock from the saucepot (not the saffron infused stock). Do not stir the rice. Let the rice absorb the liquid over low heat (simmering), tasting the rice along the way to check doneness. The total cooking time is about 25 minutes.
  • Halfway through the rice cooking time, nestle in the cooked turkey and reserved chorizo. Pour the steeped saffron broth over top.
  • When the rice is almost fully cooked, add the peas (or corn) and vegetables of using, and heat through. Season to taste with salt and pepper. Once cooked, cover with foil and allow to rest for 5 minutes before serving. Garnish as desired.

Food Waste Tip: If you have any leftover turkey gravy, mix this in with your poultry stock/broth to add even more flavor to your paella.

    Keyword chicken, chorizo, leftover protein, leftover turkey, leftover vegetables, paella, rice, rice recipes, turkey