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Author:
Kevin Curry
Bootstrap Paella – Shrimp, Turkey & Rice
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Bootstrap Paella – Shrimp, Turkey & Rice
Ingredients for 5 servings
Substitution
Note
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 lb 93% lean ground turkey
- 1 tablespoon chorizo seasoning
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons turmeric
- pinch of sea salt & cracked pepper
- 2 Roma tomatoes, chopped
- 1 1/2 cups uncooked short or medium grain brown rice
- 64oz (8 cups) low sodium chicken broth (or seafood stock)
- 1 1/2 lb raw (jumbo) shrimp, peeled and deveined
- 1 cup frozen peas
- season to taste with sea salt & pepper
- Garnish
- fresh parsley
- lemon
Steps
Step 1
Set a (paella) pan or nonstick skillet on medium heat. Once hot, add oil, onion and bell pepper. Cook for 3 to 5 minutes, or until sear marks appear along the edges. Add the garlic and the ground turkey.
Step 2
Chop up the turkey as it cooks, then add the chorizo seasoning, paprika and turmeric. Cook for 5 to 7 minutes and be sure you chop up the turkey finely. Then add the tomato and the uncooked rice. Stir and fold everything together, ensuring every grain of rice is covered in oil and spice, about 1 – 2 minutes.
Step 3
Pour in chicken broth and reduce the heat to a gentle simmer. Cook uncovered for 30 – 35 minutes or until 95% of the liquid has been absorbed and the rice has softened.
Step 4
Fold in the shrimp and frozen peas and allow them to cook and thaw, about 8 to 10 minutes.
Step 5
Garnish and enjoy!
Bootstrap Paella – Shrimp, Turkey & Rice
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 lb 93% lean ground turkey
- 1 tablespoon chorizo seasoning
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons turmeric
- pinch of sea salt & cracked pepper
- 2 Roma tomatoes, chopped
- 1 1/2 cups uncooked short or medium grain brown rice
- 64oz (8 cups) low sodium chicken broth (or seafood stock)
- 1 1/2 lb raw (jumbo) shrimp, peeled and deveined
- 1 cup frozen peas
- season to taste with sea salt & pepper
- Garnish
- fresh parsley
- lemon
INSTRUCTIONS
-
Set a (paella) pan or nonstick skillet on medium heat. Once hot, add oil, onion and bell pepper. Cook for 3 to 5 minutes, or until sear marks appear along the edges. Add the garlic and the ground turkey.
-
Chop up the turkey as it cooks, then add the chorizo seasoning, paprika and turmeric. Cook for 5 to 7 minutes and be sure you chop up the turkey finely. Then add the tomato and the uncooked rice. Stir and fold everything together, ensuring every grain of rice is covered in oil and spice, about 1 – 2 minutes.
-
Pour in chicken broth and reduce the heat to a gentle simmer. Cook uncovered for 30 – 35 minutes or until 95% of the liquid has been absorbed and the rice has softened.
-
Fold in the shrimp and frozen peas and allow them to cook and thaw, about 8 to 10 minutes.
-
Garnish and enjoy!
Nutrition per serving
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