Leftover Turkey Paella

Leftover Turkey Paella
4.5 from 2 ratings
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Looking for a genius way to use up all that extra Thanksgiving food? Try this inventive paella dish created by Chef Lolo Manso of New York City's Socarrat Paella Bar.Recipe courtesy of Socarrat Paella Bar
Prep Time
10
minutes
Cook Time
60
minutes
Servings
2
servings
Leftover Turkey Paella
Total time: 1.15 hours
Ingredients
  • 3-4 cup leftover sliced turkey breast
  • 1 and 1/2 cups chicken or turkey stock, heated
  • 4 ounce brussels sprouts
  • 4 ounce cooked string beans
  • 4 ounce cooked asparagus
  • 4 ounce cooked sweet potato
  • 1 cup bomba rice (can also substitute arborio rice)
  • 6 ounce olive oil
  • 3 ounce fennel
  • 3 ounce apple
  • 3 ounce mushrooms
Directions
  1. Clean and quarter Brussels sprouts.
  2. Heat 2 ounces of olive oil in a paella pan and sauté Brussles sprouts until brown, about 5 minutes.
  3. Add Apple Sofrito (recipe follows) and sauté for 2 minutes.
  4. Add Bomba rice and sauté for 2 minutes.
  5. Add stock and bring to boil on top of stove. Make sure the stock is seasoned with salt and pepper. Move paella pan into a 375 degree oven and cook until done (about 20 minutes).
  6. When the paella is done it should be juicy but semi-dry, with a nice brown color forming on the bottom (this is called the Socarrat).
  7. Remove from oven and place sliced turkey, sweet potatoes, string beans, and asparagus on top of the rice. Serve with cranberry sauce on the side.
  8. Dice fennel and mushrooms and sauté for 10 minutes in 2 ounces of olive oil.
  9. Peel and dice apples and add them to the fennel mixture, cook for an additional 10 minutes and set aside.
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