If we are asked to think of a typical Spanish dish on the spot, I’m sure 99% of us would immediately think of paella! A traditional dish originating from Valencia but later interpreted in many variants in many other locations. There are fish-only versions called “paella de marisco” or mixed versions that, in addition to seafood, include the addition of white meats and/or various vegetables.
My version, which I propose in this recipe, I made using a ready-made frozen seafood soup to which I also added turkey chunks, peas, and snow peas. I know very well that using fresh seafood would have created a better result, but I can assure you that despite this, I was very satisfied when I ate it!
The important thing is always to choose good products, even frozen if need be, so as to get the best out of every type of recipe we want to make. And then, it’s fair to make public what can be the everyday life of each of us in the kitchen, highlighting economic and logistical aspects that not all of us can access in the same way.
Related recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Slow cooking
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
For the Mixed Seafood, Vegetables, and Turkey Paella
- 1 package frozen seafood soup
- 2 slices turkey
- 1.8 oz snow peas
- 1.8 oz peas
- 1.1 cup Carnaroli rice
- 11.6 oz tomato sauce
- 1.5 cup water
- 2 sachets saffron
- to taste extra virgin olive oil
Tools
- Saucepan
Steps
To make the Mixed Seafood, Vegetables, and Turkey Paella
First, start by heating a drizzle of olive oil in a large non-stick saucepan and after a few minutes, add the frozen seafood soup. Let it melt completely over medium heat.
Next, add the peas and snow peas to the soup to create the base of the seafood and vegetable sauce to which we will subsequently add the rest of the ingredients. Cook for a few minutes, stirring.
Continue by adding the turkey cut into bite-sized pieces and gently mix everything. Let the turkey turn white before moving on to the next step.
At this point, add the tomato sauce, water, and saffron to the sauce. Mix all the ingredients well and cook for a few minutes over medium heat.
Proceed by adding the last ingredient, which is the rice. Pour all the grains into the saucepan and give a quick stir to ensure the rice is evenly distributed over the surface of the saucepan.
From this point on, lower the heat and let the rice cook by absorption without stirring it until the end of cooking. Occasionally you can gently move the rice to prevent it from burning on the bottom.
To complete, let the rice cook for about 30 minutes, occasionally checking the degree of cooking, and remember, without ever stirring. Avoid using the lid, otherwise the evaporation of the liquids will be much slower, risking overcooked rice.
Finally, take a nice portion of paella and place it on a plate to serve at the table. You can decide to put the saucepan in the center of the table and let the guests take their portion. Add some chili powder if you prefer.
Tip!
It’s important to use Carnaroli rice because it doesn’t overcook during long cooking times.
FAQ (Questions and Answers)
Can I use chicken instead of turkey?
Absolutely yes, it’s a very valid alternative!
Can I use other types of vegetables?
I believe green beans and peppers also go very well.
