Paella Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Best-quality olive oil,
3 large: Cloves garlic, chopped
1 small: Onion, finely chopped
2 cup: Long-grain rice,
4 1/2 cup: Chicken broth,
1/4 tsp: Powdered saffron or,
1 tsp: Saffron threads, crumbled
1/2 tsp: Turmeric,
1/2 tsp: Dried thyme,
2/3 cup: Best-quality olive oil,
2 tbsp: Red wine venegar,
1 large: Garlic clove, minced
1/4 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 medium: Cooked shrimp, shelled and
Deveined,
1/2 lbs: Cooked chorizo, sliced
1 large: Red bell pepper, seeded and
Chopped,
1 large: Ripe tomato, seeded and
Chopped,
14 ounce: Can artichoke hearts,
Drained and sliced,
1 cup: Fresh or frozen peas,
6: Whole scallions, finely
Chopped,
1/4 cup: Chopped fresh parsley,
14: Kalamata olives, pitted and
Halved,
Directions:
Heat 3 T oil in heavy, 4 1/2 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.
Source from luhu.jp
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.
Source from luhu.jp