Forward planning with quick turkey paella for leftover turkey
I love a good paella. This quick turkey paellla is a speedy version which makes it ideal as a one pot mid week supper.
Also more importantly at this time of the year great for using up leftover turkey from your Christmas day lunch.
It also works well with chicken, fish or just vegetables. Making it a excellent dish to cook when you have guests who are vegan or vegetarian.
Like many dishes paella was originally a dish created to use up left-over food. So play around with ingredients and things you may need to use up in your fridge.
Pinch of saffron
900 ml chicken stock
300g of easy cook rice
150g of fresh or frozen peas
2 small red peppers chopped
400g of cooked chicken / 400g frozen uncooked seafood* /vegetables of your choice
100g of chorizo / bacon chopped into small pieces
Salt and pepper To garnish add chopped parsley, 1 lemon cut into wedges.
Fry the chorizo or crispy bacon until cooked and crispy. Place on a plate. Pour the chicken stock into the frying pan or paella pan which you fried the chorizo/bacon in. Bring to the boil and add rice and simmer for 10 mins or until almost cooked.
Add peas, peppers and the cooked turkey or chicken and continue cooking until heated through. This should take around 6 or 7 minutes.
Garnish with lemon and parsley.
*Cooking with frozen fish visit Cook it from frozen
For a more authentic version – that takes longer than this quick turkey paella to cook see this recipe for Traditional Paella