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Kevin Curry

Bootstrap Paella – Shrimp, Turkey & Rice

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Bootstrap Paella – Shrimp, Turkey & Rice

Ingredients for 5 servings

* Optional 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


Prep 5min
Cook 45min
Total 50min

Category Meal Prep
Calories 460

  • 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

  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.

  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.

  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.

  4. Fold in the shrimp and frozen peas and allow them to cook and thaw, about 8 to 10 minutes.

  5. Garnish and enjoy!


Nutrition per serving

Calories460cal
Protein33g
Fats11g
Carbs60g
Sodium980mg
Fiber5g
Sugar6g
0
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Details

Prep 5min
Cook 45min
Total 50min

Nutrition per serving

Calories460cal
Protein33g
Fats11g
Carbs60g
Sodium980mg
Fiber5g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!