Authentic home cooking from Spain, with US measurements. 
Whole Grain Paella Variation
I couldn't find a better name for this dish, since, in addition to changing some ingredients from the traditional recipe, I used long-grain brown rice, all while trying to keep the essence of a good paella.
Whole Grain Paella Variation
I couldn't find a better name for this dish, since, in addition to changing some ingredients from the traditional recipe, I used long-grain brown rice, all while trying to keep the essence of a good paella.
Open in Cookpad AppSteps
- 1
Sauté the turkey with coarse salt and freshly ground black pepper to taste in a paella pan, large skillet, or wide shallow pot, without oil, over medium-high heat until browned.
- 2
Add a splash of extra virgin olive oil and continue sautéing for a few more minutes.
- 3
Cut the asparagus and add it to the pan. Season with herbes de Provence to taste, and sauté with the turkey until the asparagus starts to become tender.
- 4
Blend the tomato with the garlic and add it to the pan along with the saffron. Mix and cook for a few minutes.
- 5
Add the rice, stir to combine all the ingredients, then pour in the water. Spread everything evenly in the pan and cook until all the water is absorbed. Let it cook for a couple more minutes, then cover and let it rest for a few minutes before serving. Enjoy!
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