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Turkey paella rice pan

updated

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Ingredients for 2 servings:

  • 300 g turkey schnitzel
  • 150 g paella rice
  • 500 ml chicken stock
  • 2 tbsp red wine
  • 4 large tomatoes
  • 1 large cucumber(s)
  • 1 tsp salt and pepper, freshly ground
  • 1 pinch of ginger powder
  • 1 tbsp lemon juice
  • 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

light and digestible

Cut the turkey schnitzel into small strips and fry well in a nonstick pan without fat. Wash and peel the tomatoes and cucumber, dice the tomatoes, and add them to the meat. Quarter the cucumber lengthwise and scrape out the seeds. Then add it to the meat. Season with salt, ginger, and a little pepper. Deglaze with chicken stock and red wine. Bring to a boil, add the paella rice, and simmer until the rice has absorbed the stock and is tender (about 20 minutes). Season to taste with the spices and lemon juice and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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