Spinach Paella (Cat Cora) |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
Ingredients:
1/2 cup olive oil |
1 cup turkey sausage, sliced |
1 pound of chicken tenders, diced |
1 red pepper, diced |
1 jalapeno pepper, finely diced |
1 bunch fresh cilantro, leaves finely chopped |
3 cloves garlic, minced |
1 cup white rice |
4 cups water, plus 1/2 cup |
2 scallions, finely diced |
2 packets goya sozan |
1 pound fresh baby spinach |
salt and freshly ground black pepper |
2 black olives |
2 thin breadsticks |
1 tube sun-dried tomato paste |
Directions:
1. In a large pot, on high heat, heat the olive oil. When pot is hot, add turkey and chicken and saute quickly until golden brown on all sides. Remove the meats and reserve. To the pan, add the peppers, cilantro and garlic and turn heat to medium high. Cook until caramelized. Pour the rice into the pan and coat it with the mixture. Add the 4 cups water, scallions and packets of Sazon. Stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats and simmer until the rice is cooked through and the mixture begins to thicken slightly. Add more water if needed.
2. In a blender, place some of the spinach in and 1/2 cup of water and blend well. Add more spinach as it is blended and more water, if needed. The mixture should be very green and thick. When the rice is done and right before serving add the spinach puree and mix well. Salt and pepper, to taste. Fill 2 round molds with rice, pat down slightly and invert onto the center of each plate to make drums. Place the olives on the tips of the breadsticks to make drumsticks and write a message on the rim of the plate with the tomato paste. Serve warm.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|