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Photo by Greg Powers
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Mike Isabella's Paella Stuffing
Serves six to eight
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Ingredients
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Saffron Rice
1 tablespoon canola oil
¼ cup small diced onion
½ cup short grain rice
1 cup chicken oth
10 threads saffron
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Stuffing
2 tablespoons canola oil
1 cup thinly sliced celery (inside stalks are best)
1 pound uncooked chorizo, casing removed
4 cups cubed Portuguese rolls, or ead of your choice (3/4 inch cubes)
½ cup small diced roasted red pepper (jarred in oil)
1 large egg, beaten
2 tablespoons finely chopped parsley
1 teaspoon coarse kosher salt
1 to 1 ½ cups chicken oth
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Directions
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Preheat the oven to 375 degrees. Heat the canola oil in a medium sauce pot over medium heat. Add the onion and sweat for three to five minutes or until soft and tender. Add the rice and evenly coat in the oil and onions. Toast the rice for three to five minutes or until golden own.
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Add the chicken oth and saffron thread and ing to a boil. Reduce the heat to low and cover with a lid. Let cook for 15 minutes until all of the oth is absorbed.
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Start the stuffing. Heat one tablespoon canola oil in a large sauté pan over medium heat. Add the celery and sweat for three to five minutes or until soft and tender. Remove from the pan and set aside in a large mixing bowl.
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In the same sauté pan; increase the heat to medium-high and add the remaining 1 tablespoon canola. Once nice and hot, add the chorizo and own for eight to 10 minutes. Remove from the pan add to the cooked celery.
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Add the cubed ead in the same sauté pan and coat in the chorizo fat for 3-5 minutes or until toasted. Remove from the heat and add to the celery and chorizo. In the same mixing bowl; add the roasted red pepper, egg, parsley, kosher salt, chicken oth and saffron rice. If the stuffing seems a little dry, add more chicken oth a little at a time.
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Transfer the stuffing to a greased baking dish, tightly cover in plastic wrap, and then cover in foil. Bake for 30 minutes. Remove the foil and plastic then continue to bake for 20 minutes longer or until the top is golden own.
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Optional: Add the stuffing to your turkey before roasting.
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