An intoxicating and incredibly delishYUM combination of flavors and texture that is like Risotto wetness and Paella crusty texture. The perflect blend of Italian and Spanish cuisine.
Preheat oven to 400 degrees.
In a large enough pot add the chicken broth and saffron. Bring to a quick boil. Lower the heat to a slow simmer to keep it warm.
In a 5-quart Dutch Oven, over medium heat, add the onion and red pepper, sauté 2 minutes.
Add scallions, cilantro and garlic. Sauté 30 seconds to 1 munite until fragrant.
Add tomatoes, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon smoked paprika and cayenne pepper if using. Stir to combine. Cook for 15 minutes until the vegetables are soft and tender.
While the vegetables are cooking, season the shrimps with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon paprika. Season the salmon with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Set aside.
Once the vegetables are softened, add the ground turkey - stir to combine and cook for 6 to 8 minutes. Stir occasionally - 2 to 3 times - to break up any turkey lumps that forms.
Add the chipotle pepper and brown rice. stir to combine.
Add the white wine and cook until mostly evaporated - 2 to 3 minutes.
Add 1/4 cup of the saffron chicken broth and stir frequently until mostly evaporated. Continue adding 1/4 cup of the broth 3 more times and each time stir frequently until mostly evaporated. (At this point 1 cup broth has been used up).
Add 1 cup saffron chicken broth. Bring to a rigorous boil. Cover pot with a tight lid. Reduce heat to low. Simmer 20 minutes. At the end of 20 minutes, the rice mixture will look wet and soupy.
Add the kale, stir to combine. Turn off the heat. Add the parmesan cheese, stir to combine. Add the last cup of broth. Add the shrimps and stir to combine. Place the salmon portions on top of the rice mixture. Use a spoon to gently push about 1/2 the salmon into the rice mixture - 1/2 of the salmon should still be visible.
Turn on the heat again to medium-high. Bring to a quck boil. Remove the pot from the stove. Drizzle the fish with olive oil.
Place the pot in the oven and cook for 15 minutes or up to 20 minutes.
Note: the rice will look grainy, but it will be fully cooked (test a grain or two between two finger tips). There will still be some liquid in the pot.
Remove the pot from the oven. Cover with a tight lid and let it rest for 10 minutes before serving. Resting will allow more of the wetness to be absorbed and increase the creamy texture of the dish.
Plate. Serve. Enjoy!