Big Batch Paella Salad Recipe

Name: Big Batch Paella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup peas, frozen; 20 ounces chicken broth, low salt undiluted; 240 millilitres clam juice; 1 cup white wine; 1 teaspoon saffron threads; 1 large onions Spanish; 2 cloves garlic; 2 each jalapeno pepper; 2 each sweet bell peppers; 2 each chorizo sausage optional; 1 tablespoon olive oil; 2 cups long grain and wild rice blend uncooked; 1/2 teaspoon paprika dried thyme and oregano leaves; 4 each italian plum (roma) tomatoes; 4 each scallions, spring or green onions; 3/4 cup coriander chopped fresh or basil; 1/2 cup salad dressing, low-fat sun-dried tomato; 1 x salt to taste; 1 x black pepper freshly ground

Servings: persons

1 cup peas, frozen
20 ounces chicken broth, low salt undiluted
240 millilitres clam juice
1 cup white wine
1 teaspoon saffron threads
1 large onions Spanish
2 cloves garlic
2 each jalapeno pepper
2 each sweet bell peppers
2 each chorizo sausage optional
1 tablespoon olive oil
2 cups long grain and wild rice blend uncooked
1/2 teaspoon paprika dried thyme and oregano leaves
4 each italian plum (roma) tomatoes
4 each scallions, spring or green onions
3/4 cup coriander chopped fresh or basil
1/2 cup salad dressing, low-fat sun-dried tomato
1 x salt to taste
1 x black pepper freshly ground

1
Measure out peas.
2
Set on counter to thaw.
3
Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup.
4
Stir in saffron and leave on counter to steep.
5
Finely chop onion, garlic and jalapenos.
6
Seed and coarsely chop peppers.
7
Slice sausages into thick rounds.
8
Heat oil in a large saucepan over medium heat.
9
Add onion, garlic, jalapenos, peppers and sausages.
10
Stir often just until sausages are lightly browned, 5 to 6 minutes.
11
Stir in rice, paprika, thyme and oregano.
12
Pour in saffron mixture.
13
Increase heat to high and bring mixture to a boil, stirring often.
14
Cover and reduce heat to medium-low.
15
Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes.
16
Then spread out on a large baking sheet with shallow sides.
17
Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.
18
Meanwhile, coarsely chop tomatoes.
19
Thinly slice green onions.
20
Chop coriander.
21
Scrape rice into a large mixing bowl.
22
Stir in tomatoes, green onions, peas, coriander and salad dressing.
23
Add salt and pepper, if needed.
24
Salad will keep well, covered and refrigerated, overnight.
25
Serve with Spanish Shrimp-and-sausage Kebabs.

775

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup peas, frozen, 20 ounces chicken broth, low salt undiluted, 240 millilitres clam juice, 1 cup white wine, and more.

Yes, Big Batch Paella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Big Batch Paella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions