Wednesday, March 1, 2017

Wild Turkey Paella

Half a breast cut into strips

Wild Turkey Paella
1/2 of a (depending on size of turkey) wild turkey breast cut into strips about 1 inch long by 1/2 inch
1 pound of Chorizo removed from casing, crumbled
1 pound shrimp, deveined
1 quart chicken stock, plus a bit more
1 whole sweet onion, chopped
1 whole red pepper, chopped
1 bay leaf
1 bunch of parsley, chopped
1 tablespoon smoked Spanish Paprika
2 teaspoons dried oregano
2 teaspoons of crushed garlic
2 pinches of saffron
1 teaspoon crushed red pepper
salt and pepper to taste
2 lemons, zested
2 cups of rice-I like basmati
olive oil

In a bowl combine at least two tablespoons of olive oil with the paprika, oregano, and salt and pepper, coat the turkey.  Cover and refrigerate while you make the other portions of the recipe.  In a large cast
iron pan or a paella pan heat two tablespoons of olive oil, add rice to coat in oil, add crushed red pepper.  Cook for at least two minutes be careful not to burn rice.  Add bay leaf, lemon zest, chicken stock and parsley.  Bring to a boil.  Reduce heat, cover,  and simmer until rice is tender.  Be careful to make sure that the rice doesn't stick to the bottom of the pan.  If rice begins to stick add more stock until it finishes cooking.
Finished Paella
While the rice is cooking heat two tablespoons of olive oil in a large pot or dutch oven add onions and begin to cook, add wild turkey strips.  Cook about four minutes or until onions are transparent, add chorizo and red bell pepper and cover.  Cook another four minutes, the turkey should have become firm and the onions should all be transparent, the chorizo will have made the mixture a nice red color.  Add the shrimp stirring into mixture, cover.  Cook until the shrimp are pink and done through.
Check rice to make sure that it is done through.  Serve meat on top of fragrant rice.

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