Recipe
Turkish-Style Paella
Istanbul Delight: Turkish-Style Paella
4.8 out of 5
In the vibrant Turkish cuisine, we bring you a delightful twist on the classic Spanish dish, Paella. Our Turkish-style Paella combines the rich flavors of the Mediterranean with the aromatic spices of Turkey. This fusion dish is a true celebration of the culinary heritage of both countries, resulting in a mouthwatering and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Nut-free, Pescatarian
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
While the original Spanish Paella traditionally uses saffron and chorizo, our Turkish-style Paella incorporates Turkish spices such as cumin, paprika, and sumac. We also substitute chorizo with Turkish sucuk, a flavorful and spicy sausage. Additionally, we include Turkish ingredients like eggplant and dried apricots to add a unique touch to the dish. We alse have the original recipe for Paella, so you can check it out.
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2 cups (400g) Turkish rice 2 cups (400g) Turkish rice
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4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 eggplant, diced 1 eggplant, diced
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1 zucchini, diced 1 zucchini, diced
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200g sucuk, sliced 200g sucuk, sliced
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon sumac 1 teaspoon sumac
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1 cup (150g) frozen peas 1 cup (150g) frozen peas
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1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
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Lemon wedges (for serving) Lemon wedges (for serving)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 70g, 10g
- Protein: 18g
- Fiber: 8g
- Salt: 1.5g
Preparation
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1.In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
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2.Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
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3.Add the diced red bell pepper, eggplant, zucchini, and sucuk to the pan. Cook for about 5 minutes until the vegetables start to soften.
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4.Sprinkle the cumin, paprika, sumac, salt, and black pepper over the vegetables and stir well to coat them evenly.
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5.Add the Turkish rice to the pan and stir it with the vegetables and spices for a minute.
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6.Pour the chicken or vegetable broth into the pan and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
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7.Stir in the frozen peas and chopped dried apricots. Cover the pan again and cook for an additional 5 minutes until the peas are heated through.
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8.Remove the pan from the heat and let it rest for a few minutes.
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9.Garnish the Turkish-style Paella with freshly chopped parsley and serve it with lemon wedges on the side.
Treat your ingredients with care...
- Turkish rice — Rinse the rice thoroughly before using it to remove excess starch and ensure a fluffy texture.
- Sucuk — If you can't find sucuk, you can substitute it with spicy Italian sausage or another flavorful sausage of your choice.
- Sumac — Sumac adds a tangy and citrusy flavor to the dish. If you don't have sumac, you can use lemon zest as a substitute.
- Dried apricots — Soak the dried apricots in warm water for a few minutes before chopping them. This will help soften them and enhance their flavor.
Tips & Tricks
- For a smoky flavor, you can grill the vegetables before adding them to the paella pan.
- To achieve the traditional socarrat (crispy bottom) of the paella, increase the heat to high for the last few minutes of cooking, being careful not to burn it.
- Customize your Turkish-style Paella by adding seafood such as shrimp or mussels during the last few minutes of cooking.
- Serve the paella with a dollop of Turkish yogurt on top for a creamy and tangy contrast.
- Leftover Turkish-style Paella can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a splash of broth to refresh the flavors.
Serving advice
Serve the Turkish-style Paella hot, straight from the pan. Accompany it with lemon wedges for squeezing over the dish to add a refreshing citrusy touch. This vibrant and aromatic dish is perfect for sharing with family and friends.
Presentation advice
Present the Turkish-style Paella in the paella pan itself, allowing the colorful ingredients to shine. Garnish it with freshly chopped parsley for a pop of green. The vibrant colors and enticing aroma will make it an eye-catching centerpiece on your dining table.
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