A rustic take on Turkey Chowder, built on tomato and olive oil and finished the way we like it. Ready in about 50 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the smoked paprika and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Our tested Slow-Cooked Black Bean Ragu: smoky, generous, and balanced with sherry and almond....
Spanish Our tested Roasted Lentil Flatbread: smoky, generous, and balanced with tomato and olive oil....
Spanish This Spanish Galette leans on piquillo pepper to do the heavy lifting. We slow-cook the Beef...
Spanish
Members
Weeknight-friendly Mushroom Bites with the tomato and olive oil we come back to again and...