Paella salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Best-quality olive oil |
| 3 | larges | Cloves garlic, chopped |
| 1 | small | Onion, finely chopped |
| 2 | cups | Long-grain rice |
| 4½ | cup | Chicken broth |
| ¼ | teaspoon | Powdered saffron or |
| 1 | teaspoon | Saffron threads, crumbled |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Dried thyme |
| ⅔ | cup | Best-quality olive oil |
| 2 | tablespoons | Red wine venegar |
| 1 | large | Garlic clove, minced |
| ¼ | cup | 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 | mediums | Cooked shrimp, shelled and |
| Deveined | ||
| ½ | pounds | Cooked chorizo, sliced |
| 1 | large | Red bell pepper, seeded and |
| Chopped | ||
| 1 | large | Ripe tomato, seeded and |
| Chopped | ||
| 14 | ounces | Can artichoke hearts, |
| Drained and sliced | ||
| 1 | cup | Fresh or frozen peas |
| 6 | Whole scallions, finely | |
| Chopped | ||
| ¼ | cup | Chopped fresh parsley |
| 14 | Kalamata olives, pitted and | |
| Halved | ||
Directions
Heat 3 T oil in heavy, 4½ 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.