Taste Tested: Pimenton’s Ontario Turkey Paella

Happy Local Food Week Everyone! To celebrate, we�re sharing recipes from last week�s Feast On Picnic In The Square. Up next: lovely, fiery Ontario turkey paella from Chef Jose Arato of Pimenton in Toronto.

TasteTested

SDS_20May17_1971

Ontario Turkey Paella
Serves 6
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Ingredients
  1. 2 CLOVES ONTARIO GARLIC, PEELED
  2. 3 TBSP CHOPPED ONTARIO PARSLEY
  3. 1 GOOD PINCH SAFFRON, STEEPED
  4. 2 ONTARIO WHOLE TURKEY BREAST, CUT INTO SMALL CUBES
  5. SPANISH OLIVE OIL, AS NEEDED
  6. 1 ONTARIO ONION, FINELY CHOPPED
  7. 1 ONTARIO RED PEPPER, CHOPPED
  8. 1/2 CUP SOFRITO SAUCE
  9. 6 1/2 CUPS TURKEY STOCK
  10. 3 CUPS UNCOOKED BOMBA RICE
  11. 1/2 LEMON
  12. 1/2 CUP ONTARIO GREEN BEANS
  13. 1/2 CUP FROZEN ONTARIO PEAS
  14. 2 ONTARIO PEPPERS, ROASTED
  15. SALT & PEPPER, TO TASTE
Instructions
  1. Add 100ml warm water to saffron threads. Let soak for 10 minutes. Meanwhile, mix garlic, parsley, 1 tbsp salt and saffron. Mix into a paste. Set aside.
  2. Heat 1 tbsp oil in paella pan. Add turkey, cook for 2 minutes. Remove from pan.
  3. Add the onions and pepper, cook until soft. Add sofrito and the saffron mix. Add stock, bring to a boil. Squeeze in lemon and season to taste with salt.
  4. Add rice and stir. Allow to boil hard for 8 minutes.
  5. After 8 minutes, add green beans and peas. DO NOT STIR. Continue cooking on high for another 2-3 minutes or until the rice is no longer soupy. Turn heat to low. Slice roasted peppers into strips. Place turkey and roasted pepper on top in thoughtful pattern.
  6. Preheat oven to 350F. Remove paella from stove top and place in oven.
  7. After 10 minutes, remove, cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley. Serve family-style in paella pan.
Adapted from Pimenton
Adapted from Pimenton
Culinary Tourism Alliance https://ontarioculinary.com/

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