Turkey and Pumpkin Paella for Thanksgiving

A paella with tender turkey, sweet Hokkaido pumpkin and peas, seasoned with saffron and smoked paprika. This autumnal rice goes well with Thanksgiving and can be served to all guests in one large pan.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 300 g Short-grain rice (paella rice)
• 500 g Turkey thighs, boneless, cut into pieces
• 400 g Hokkaido pumpkin, cut into cubes
• 1 pc red bell pepper, cut into strips
• 1 pc Onion, finely diced
• 3 pc Garlic cloves, finely chopped
• 1 can Can of chopped tomatoes
• 1 tsp Smoked paprika powder
• 1 pinch Saffron threads
• 800 ml Water
• 150 g Peas, frozen
• 4 tbsp Olive oil
• 1 pc Lemon, cut into wedges
• 1 bunch Parsley, chopped
• 1 tsp Salt
• Black pepper, freshly ground

Method

1. Peel the pumpkin, remove the seeds and cut into cubes about 2 cm in size. Cut the turkey thighs into bite-sized pieces and season with salt and pepper.
2. Heat the olive oil in a large paella pan or wide frying pan over medium to high heat. Brown the turkey pieces all over until golden, then remove them.
3. Sauté the onion, bell pepper and pumpkin in the same pan for about 5 minutes, until the onion is translucent. Add the garlic and cook for 1 minute more.
4. Stir in the smoked paprika powder and the chopped tomatoes and simmer for about 3 minutes.
5. Add the rice and fry briefly while stirring, until the grains glisten. Dissolve the saffron threads in 800 ml hot water and pour over.
6. Return the turkey pieces to the pan, season with salt and pepper. Simmer everything uncovered over low to medium heat for about 20 minutes, without stirring the rice.
7. Scatter the peas over the rice and let the pan rest covered for 5 minutes, until the liquid is absorbed.
8. Garnish the paella with lemon wedges and chopped parsley and serve directly from the pan.