Cooking Recipe Paella Salad

Recipe Ingredients

3 tb Best-quality olive oil

3 lg Cloves garlic, chopped

1 sm Onion, finely chopped

2 c Long-grain rice

4 1/2 c Chicken broth

1/4 ts Powdered saffron or

1 ts Saffron threads, crumbled

1/2 ts Turmeric

1/2 ts Dried thyme

2/3 c Best-quality olive oil

2 tb Red wine venegar

1 lg Garlic clove, minced

1/4 c Finely chopped fresh

Parsley

Salt

Lots of freshly ground

Black pepper

1 Whole cooked chicken breast

Skinned, boned and cut into

Bite size pieces

12 md Cooked shrimp, shelled and

Deveined

1/2 lb Cooked chorizo, sliced

1 lg Red bell pepper, seeded and

Chopped

1 lg Ripe tomato, seeded and

Chopped

14 oz Can artichoke hearts,

Drained and sliced

1 c Fresh or frozen peas

6 Whole scallions, finely

Chopped

1/4 c Chopped fresh parsley

14 Kalamata olives, pitted and

Halved

Directions

Heat 3 T oil in heavy, 4 1/2 quart saucepan. Add garlic and onion
and cook until tender, about 2 minutes. Add rice and stir to coat
with oil. Add broth, saffron, turmeric and thyme; cover and bring to
boil. Reduce heat and simmer until water is absorbed, about 25
minutes.

Transfer rice to large bowl and cool to room temperature.

Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in
small bowl.

Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts,
peas, scallions, parsley and olives to rice. Stir to combine, then
add enough vinaigrette to lightly coat ingredients. Stir gently,
taste and adjust seasonings if necessary. Refrigerate until serving.

Categories matching this recipe

Main dish ,Salads