Name: Easy Turkey Paella Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 205g jar of paella paste; 300g paella rice; 800ml boiling water; 1 tbsp olive oil (for paella); 300g pack stir-fry vegetables (without beansprouts); 130g pack roast turkey slices; 1 tbsp olive oil (for vegetables); 50ml water (for steaming vegetables)

Jump to Recipe

Introduction

Easy turkey paella is a flavorful and quick twist on the classic Spanish dish, perfect for busy weeknights. Using paella paste and ready-cooked turkey makes this meal both convenient and delicious. It’s a comforting, colorful dish that everyone will enjoy.

A large frying pan filled with yellow fried rice mixed with bright green leafy vegetables, thin orange carrot strips, and small light brown pieces of chicken scattered throughout. A wooden spoon rests inside the pan, partially covered by the rice mixture. The pan sits on a folded white cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

205g jar of paella paste
300g paella rice
300g pack stir-fry vegetables (without beansprouts)
130g pack roast turkey slices
2 tbsp olive oil (divided)
800ml boiling water
50ml water
Salt and pepper, to taste

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the paella paste and fry for 1-2 minutes until fragrant.
Step 2: Stir in the paella rice and cook for another 2 minutes, coating the grains well with the paste.
Step 3: Pour in 800ml of boiling water, bring to a simmer, then cook uncovered for 12-15 minutes or until the liquid has been absorbed. Season with salt and pepper to taste.
Step 4: While the rice cooks, heat the remaining 1 tablespoon of olive oil in another pan over high heat. Add the stir-fry vegetables and fry for 1-2 minutes until starting to soften.
Step 5: Add 50ml water to the vegetables, cover the pan, and steam for 2-3 minutes until tender but still crisp.
Step 6: Tear the roast turkey slices into bite-sized pieces and gently fold them into the cooked rice along with the vegetables. Heat through for a minute or two, then serve.

Tips & Variations

Swap roast turkey for cooked chicken or chorizo for different flavors.
Use vegetable stock instead of water for a richer taste.
Add a squeeze of lemon juice before serving to brighten the dish.
For extra color, stir in some chopped red peppers or peas with the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to keep the rice moist.

How to Serve

A round silver pan filled with three layers of food is placed on a white cloth over a white marbled surface. The base layer is made up of yellow rice mixed with small bits of green leafy vegetables scattered throughout. The middle layer features small pieces of white chicken scattered unevenly across the rice. On top, there are thin orange carrot strands and more small leafy greens, adding texture and color. A wooden spoon with a smooth handle rests inside the pan, angled toward the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this paella without paella paste?

Yes, you can substitute paella paste with a mix of smoked paprika, garlic, saffron, and tomato paste to mimic the flavor, but it may take a bit more cooking time to develop the taste.

Is it possible to use fresh turkey instead of roast slices?

Absolutely. If using fresh turkey, cook it first in the pan before adding the rice and paella paste. This will ensure the meat is fully cooked and tender.