Friends roasted a whole turkey for Thanksgiving, and they saved the carcass for me to make turkey broth with. I added celery, carrot, onion, a whole head of garlic, and at the end I added fresh herbs from the garden. I then made a sofrito of fresh tomato, onion, garlic, Spanish saffron threads, and Spanish smoked paprika, and sauteed it in olive oil in my paella pan. Then the rice went in with turkey broth, and I kept adding broth until the rice was done. I added chopped turkey meat on top of the rice and garnished with blanched green beans, jarred red sweet pepper that I cut into strips, and lemon wedges for squeezing. I've made various types of paella in the past, but this was my first attempt at a turkey paella, and it looked and tasted festive.
Location: Private Home, Redlands, California. Date: November 28, 2020.
2 Comments
Ken Oberlander
12/1/2020 09:06:04 pm
If it tastes half as good as it looks, you've got a winner.
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Roland
12/2/2020 12:07:11 am
It tasted at least as good as it looks! It was winner winner turkey leftovers dinner!
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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