MANILA, Philippines — Paella is a Spanish dish of rice cooked with a few strands of saffron, plus meats, seafood and vegetables.
The combination of ingredients differs from one Paella to another because, in Spain, they depend on what’s available in the region. The Paella has since been adapted by different countries, and more versions of it came to be.
In the Philippines, there are so many variants available. Even the rice variety used changes. In this recipe, multi-talented Chef Jackie Ang Po of Fleur de Lys Patisserie uses Philippine heirloom rice Adlai and her meat is premium US Turkey Breasts. Despite the many common Paella variants, this one is simple yet unique.
“Enjoy the Paella with none of the guilt and more of the flavor,” said Chef Jackie.
Turkey Adlai Paella
INGREDIENTS:
400 grams US Turkey Breasts
1/4 cup olive oil
1 pc. chorizo, sliced (optional)
3 cloves garlic, minced
1 pc. onion, chopped
100 grams red and green bell pepper, cut into strips
2 tsps. paprika
1 tsp. salt
2 tsps. sugar
1/2 cup tomato puree
2 cups Adlai
4 cups chicken stock
2 tbsps. mayonnaise
1 clove garlic
1 tsp. lemon juice
Lemon slices
PROCEDURE:
1. Slice the US Turkey Breasts.
2. Using a paellera, sauté chorizo in olive oil and sear the turkey breasts. Remove from the pan and set aside.
3. Sauté garlic, onion, red and green bell pepper. Add the seasonings. Set aside a portion of the sautéed mixture.
4. Add the tomato puree, then Adlai and stir until the grains are fully coated.
5. Pour in the chicken stock and simmer.
6. Once it is simmering, cover the paellera with aluminum foil. Lower heat and cook the Paella on stove top for about 30 minutes. A few minutes before it is fully cooked, top the rice with the turkey and chorizo slices. Cover again and cook for another 5 minutes.
7. Remove the cover. Drizzle with mayonnaise and lemon juice. Serve with lemon slices.
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