Turkey Paella

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DELICIOUS

Description

Recipe Courtesy of Chef Asha Gomez

Ingredients

For the Rice
2 Teaspoons Olive oil
3 Cloves Garlic, crushed
2 Cups Short grain white rice, uncooked
1 Quart Turkey stock
1 Cup Peas, fresh or frozen
For the Confit Turkey:
2 Pounds Turkey legs
2 Cups Olive oil
2 Garlic cloves, crushed
1 Tablespoon Allspice
1 Teaspoon Black peppercorn
Salt to taste
* Click to ingredient to choose one

Directions

1
For the Rice:
2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, turkey stock, and lemon zest. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Remove from flame and stir in the peas and set aside.
3
4
For the Confit Turkey:
5
In a deep pan, lay the turkey legs flat, pour the olive oil over the legs, add garlic and spices, cover the pan with a tight foil wrap.
6
Roast in the oven at 300° for 2½ hours until the turkey is falling off the bones. Remove from oven, let cool and pull out the turkey meat from the bones, and cut the turkey into 1 inch pieces and set aside.
7
8
Spread the rice in a bowl and top with the confit turkey. Serve warm.