Eosinophilic Esophagitis Friendly Classic Turkey Paella
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Learn more →Ingredients
6 servings
- ¼ tsp saffron threads
- 5 cups low-sodium chicken broth, divided
- 2 ½ lb bone-in, skin-on turkey thighs and drumsticks (about 3–4 pieces)
- 1 ½ tsp kosher salt, divided
- ½ tsp black pepper
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 2 cups bomba rice or short-grain rice
- ½ cup dry white wine
- 1 cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Combine the saffron threads with 1/4 cup of the chicken broth in a small bowl and let steep for at least 5 minutes while you prepare the remaining ingredients.
- 2
Pat the turkey pieces dry and season all over with 1 tsp of the kosher salt and the black pepper. Heat the olive oil in a 14-inch paella pan or wide shallow skillet over medium-high heat until shimmering. Add the turkey pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, then transfer to a plate.
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