If you’re still mulling over what to do with that leftover turkey and you’re sick of the usual turkey curry or sandwiches, why not try this turkey and chorizo paella. It’s quick, easy and full of flavour.
Plus do you know what I love most about paella? It’s that there are no real rules when it comes to creating a good one. Sure you may think that paella has to be seafood based but in truth, you can bung anything in there – including left over veg (which is what makes it the perfect post Christmas dish).
So here is the recipe for my super quick turkey and chorizo paella.
This recipe serves 4
You will need:
- Left over turkey (I used breast but you can use any part of the meat you enjoy and if it’s outside of christmas, I usually use about 500g for 4 people)
- 100g chorizo
- 15g flat leaf parsley
- 2 cloves of garlic
- 1 large onion
- 1 large red pepper
- 250g paella rice
- 115g frozen peas
- 1 tablespoon of tomato puree
- 500ml chicken stock
- 1 tsp of smoked paprika
- 1/2 tsp ground turmeric
Peel and crush the garlic, crushing the garlic will give off a slightly sweeter flavour. Next roughly chop the chorizo and turkey breasts and add to a heated pan. You may want to add a bit of olive oil but I prefer to use the oils that are extracted from the chorizo when cooking. Next add the onion, pepper, garlic, parsley, paprika and turmeric and cook for a couple of minutes.
Next mix in the tomato puree with the chicken stock and add this to the pan along with the paella rice. Bring to the boil and add salt to taste.
Cook on a medium heat for around 15 minutes.
Add your frozen peas and cook for a further 10 minutes (or until the rice has absorbed the stock).
It’s really that simple.