Paella salad

Yield: 10 Servings

Measure 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

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.

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