This Paella Salad transforms the classic Spanish rice dish into a refreshing, cold meal perfect for warmer days. The base consists of long-grain rice simmered with aromatic saffron, turmeric, and thyme, giving it a beautiful golden hue and distinctive flavor. It is loaded with hearty ingredients like grilled chicken, succulent shrimp, and spicy chorizo, balanced by crisp artichoke hearts, sweet peas, and juicy tomatoes. Tossed in a zesty red wine vinaigrette with fresh parsley and garlic, this salad offers a complex mix of textures and tastes. It is an excellent choice for potlucks, summer lunches, or a light dinner that feels substantial yet fresh.
Paella Salad
Description
This Paella Salad transforms the classic Spanish rice dish into a refreshing, cold meal perfect for warmer days. The base consists of long-grain rice simmered with aromatic saffron, turmeric, and thyme, giving it a beautiful golden hue and distinctive flavor. It is loaded with hearty ingredients like grilled chicken, succulent shrimp, and spicy chorizo, balanced by crisp artichoke hearts, sweet peas, and juicy tomatoes. Tossed in a zesty red wine vinaigrette with fresh parsley and garlic, this salad offers a complex mix of textures and tastes. It is an excellent choice for potlucks, summer lunches, or a light dinner that feels substantial yet fresh.Ingredients
Directions
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Heat 3 tablespoons of olive oil in a heavy 4 1/2 quart saucepan over medium heat.
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Add the chopped garlic and onion to the pan and cook until tender, about 2 minutes.
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Add the long-grain rice to the saucepan and stir to coat thoroughly with the oil.
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Pour in the chicken broth, saffron (powdered or threads), turmeric, and thyme; cover and bring to a boil.
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Reduce heat to low and simmer until the liquid is absorbed and rice is tender, about 25 minutes.
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Transfer the cooked rice to a large bowl and allow it to cool to room temperature.
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In a small bowl, whisk together 2/3 cup olive oil, red wine vinegar, lemon juice, minced garlic, parsley, salt, and pepper to make the vinaigrette.
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Add the chicken, shrimp, chorizo, red bell pepper, tomato, artichoke hearts, peas, scallions, and olives to the cooled rice.
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Stir the ingredients gently to combine, then drizzle with enough vinaigrette to lightly coat everything.
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Taste the salad and adjust seasonings with additional salt, pepper, or vinaigrette if necessary.
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Cover and refrigerate until ready to serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1423.3kcal
- % Daily Value *
- Total Fat 84.6g131%
- Saturated Fat 16.3g82%
- Cholesterol 240.3mg81%
- Sodium 241.2mg11%
- Total Carbohydrate 70.0g24%
- Dietary Fiber 3.2g13%
- Sugars 2.4g
- Protein 82.9g166%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salad is best served chilled. It can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve after sitting for a few hours.
Ingredient Substitutions: If saffron is unavailable, you can rely on the turmeric for color, though the flavor will be different. You can substitute the chicken and shrimp with other cooked proteins like bacon bits or hard-boiled eggs. Canned artichokes can be replaced with fresh steamed artichoke hearts.
Preparation Tips: Ensure the rice is completely cooled before adding the vinaigrette and other ingredients to prevent the salad from becoming soggy. If using frozen peas, thaw them beforehand and pat dry to avoid excess moisture.
