SCRAPPY TURKEY PAELLA

Makes 6 servings

INGREDIENTS

onions bell peppers garlic 1 can of tomatoes 1-2 tbsp of paprika 1-2 tbsp of turmeric 1-2 tbsp of saffron Leftover grains: rice, quinoa, farro, barley leftover Thanksgiving vegetables leftover turkey vegetable or chicken stock olive oil salt

pepper

DIRECTIONS

1. Sauté sofrito (onions, bell peppers, garlic, leftover tomatoes and/or canned), salt & pepper, on medium heat until very soft. 2. Add a tablespoon or two of smoked or regular paprika, turmeric, saffron. Can combine all or whatever you have. Cook a couple minutes. 3. Add any leftover cooked grains or uncooked rice from pantry. Stir to combine all. (Can also add any cooked legumes: lentils, chickpeas etc.) 4. Add leftover veggetables from

Thanksgiving. 5. Shred or cube leftover turkey. 6. Add vegetable or chicken stock. 7. Cover and cook on medium heat until liquid absorbed. 8. Finish with a drizzle (or more) of garlic-parsley olive oil. Season with salt and pepper to taste.

CHEF LESLIE LAMPERT

Ladle of Love Bronxville ladleoflove.com