Eosinophilic Esophagitis Friendly Tahini Turkey Paella with Toasted Sesame

Total time1 hr 5 min

Prep time15 min

Cook time45 min

4.5

(3)

Eosinophilic Esophagitis Friendly Tahini Turkey Paella with Toasted Sesame

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Ingredients

4 servings

For the paella

¼ tsp saffron threads
3 tbsp olive oil, divided
1 lb ground turkey
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups short-grain rice (such as bomba or calasparra)
3 ½ cups low-sodium chicken broth, warmed
½ tsp salt, plus more to taste
¼ tsp black pepper

For the tahini drizzle

3 tbsp tahini
2 tbsp lemon juice
2 tbsp warm water
1 small garlic clove, finely grated

For finishing

2 tbsp sesame seeds
3 tbsp fresh flat-leaf parsley, roughly chopped

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Combine the saffron threads with 2 tablespoons of the warm chicken broth in a small bowl and let steep for 5 minutes until the liquid turns a deep golden-orange.
2
Heat 1 tablespoon of the olive oil in a 12-inch paella pan or wide, shallow skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, for 6–8 minutes until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer. Transfer the turkey to a plate and set aside.

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