Paella Salad

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.

Cooking Method: Boiling, Stewing

Cuisine: Spanish

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 1423.3

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.

Directions

1
Heat 3 tablespoons of olive oil in a heavy 4 1/2 quart saucepan over medium heat.
2
Add the chopped garlic and onion to the pan and cook until tender, about 2 minutes.
3
Add the long-grain rice to the saucepan and stir to coat thoroughly with the oil.
4
Pour in the chicken broth, saffron (powdered or threads), turmeric, and thyme; cover and bring to a boil.
5
Reduce heat to low and simmer until the liquid is absorbed and rice is tender, about 25 minutes.
6
Transfer the cooked rice to a large bowl and allow it to cool to room temperature.
7
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.
8
Add the chicken, shrimp, chorizo, red bell pepper, tomato, artichoke hearts, peas, scallions, and olives to the cooled rice.
9
Stir the ingredients gently to combine, then drizzle with enough vinaigrette to lightly coat everything.
10
Taste the salad and adjust seasonings with additional salt, pepper, or vinaigrette if necessary.
11
Cover and refrigerate until ready to serve.

Nutrition Facts

Servings 2 quarts

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.

Keywords: paella, salad, spanish, saffron, rice, chicken, shrimp, chorizo, artichoke, vinaigrette, summer, lunch, cold, protein, seafood, meal prep, picnic, vegetable, turmeric, thyme

Read it online: https://www.chefs-mate.com/recipe/paella-salad/