If/when I'm ever sent to the guillotine, I'll probably request this as my last meal. It's so comforting and tasty, I could eat it for days together (and have). As well as for dinner, try it for lunch spread on buttered crusty bread for a double-carb hit. You can substitute chicken for the turkey, but I prefer turkey.
Ingredients
- 1 onion
- 1 clove of garlic
- 1 tablespoonful of olive oil
- 400g of turkey breast steaks
- 200g chorizo ring (soft cooking chorizo, and as smoky and spicy as you can find)
- 1 teaspoon of paprika powder (I used smoked paprika)
- 250g of rice (I used brown rice for the nutty flavour and good bite, but you can use paella rice or any long-grain)
- 1 litre of hot vegetable stock
- ½ a teaspoon of ground turmeric (or you could use a pinch of saffron)
- A generous dose of frozen peas (decide how many you want on the fly)
- A grind or three of black pepper
- A handful of flat-leaf parsley
Method
- Peel and finely chop the onion.
- Finely chop or mince the garlic.
- Heat the oil in a large, deep-sided frying pan (that has a lid) over a medium heat.
- Add the onion and cook, stirring occasionally, for 5 to 10 minutes until soft and translucent.
- Meanwhile, chop the turkey into little chunks, and cut the chorizo on the diagonal into slices about a centimetre thick, then chop each slice in half.
- Stir the garlic and paprika into the onions and cook for a minute (or until you can smell the garlic cooking).
- Add the meat to the pan and cook, stirring, until the turkey is white on all sides.
- Make up the stock (from a cube - I don't mean make stock from scratch!).
- Stir the rice into the pan, mixing it in thoroughly.
- Pour in the stock and add the turmeric or saffron. Stir to mix.
- Bring to the boil, then reduce to a simmer and put the lid on.
- Simmer for 25 minutes, or until the rice is cooked.
- Chop the parsley roughly.
- Stir in the peas and let them cook for about two minutes. If your paella is still too watery at this point, turn up the heat and cook for a few more minutes with the lid off to reduce a little. Stir frequently though, so that it doesn't catch and burn.
- Season with pepper, then stir in the parsley and serve.
