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Paella salad
Artist: _ Yield: 10
Categories: Entrees, Salads, Spanish, Western European Rating: no rating.
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Ingredients:
3 tbspBest-quality olive oil
3 largeCloves garlic, chopped
1 smallOnion, finely chopped
2 cupLong-grain rice
4 1/2 cupChicken broth
1/4 tspPowdered saffron or
1 tspSaffron threads, crumbled
1/2 tspTurmeric
1/2 tspDried thyme
2/3 cupBest-quality olive oil
2 tbspRed wine venegar
1 largeGarlic clove, minced
1/4 cupFinely chopped fresh
Parsley
Salt
Lots of freshly ground
Black pepper
1 Whole cooked chicken breast
Skinned, boned and cut into
Bite size pieces
12 medCooked shrimp, shelled and
Deveined
1/2 lbsCooked chorizo, sliced
1 largeRed bell pepper, seeded and
Chopped
1 largeRipe tomato, seeded and
Chopped
14 ozCan artichoke hearts
Drained and sliced
1 cupFresh or frozen peas
6 Whole scallions, finely
Chopped
1/4 cupChopped fresh parsley
14 Kalamata olives, pitted and
Halved
Procedures:
1Heat 3 t oil in heavy, 4 ?quart saucepan.
2Add garlic and onion and cook until tender, about 2 minutes.
3Add rice and stir to coat with oil.
4Add broth, saffron, turmeric and thyme; cover and bring to boil.
5Reduce heat and simmer until water is absorbed, about 25 minutes.
6Transfer rice to large bowl and cool to room temperature.
7Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in small bowl.
8Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts, peas, scallions, parsley and olives to rice.
9Stir to combine, then add enough vinaigrette to lightly coat ingredients.
10Stir gently, taste and adjust seasonings if necessary.
11Refrigerate until serving
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