Paella Rice Salad Recipe

Name: Paella Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves, small and skinless; 1 ½ cups garlic vinaigrette; 3 ¼ cups water; ½ teaspoon saffron, crushed filaments; 2 cups basmati rice; sea salt; 2 capsicums, cut into 1/4 inch dice; 1 onion, red and finely diced; 1 cup tomatoes, peeled and seeded and diced; black pepper, freshly ground; 30 shrimp, medium shelled and deveined; white wine; ½ cup olive, for garnish

Servings: persons

6 chicken breast halves, small and skinless
1 ½ cups garlic vinaigrette
3 ¼ cups water
½ teaspoon saffron, crushed filaments
2 cups basmati rice
sea salt
2 capsicums, cut into 1/4 inch dice
1 onion, red and finely diced
1 cup tomatoes, peeled and seeded and diced
black pepper, freshly ground
30 shrimp, medium shelled and deveined
white wine
½ cup olive, for garnish

1
Marinate chicken in 1/2 cup vineagrette for at least 4 hours or overnight.
2
Broil or grill for about 3 minutes per side.
3
When cool, cut the chicken into strips that are about 2 inches long and 1/2 inch wide.
4
Set aside.
5
Put 1/4 cup water and saffron into a small saucepan and bring to a simmer over a high heat.
6
Remove the pan from the heat and set aside to steep.
7
Wash the rice, drain it and place in a medium saucepan.
8
Cover with 3 cups water and the saffron infusion and bring to boil over a high heat.
9
Add salt to taste, lower heat, and cover the pan.
10
Cook over a low heat for 12 - 15 minutes, until all the water has absorbed.
11
When the rice is cooked and still warm, toss it in a large bowl with most of the remaining vinaigrette.
12
Add the capsicum, onion and tomatoes and toss well.
13
Season to taste with salt and pepper.
14
In a large skillet over medium high heat, poach the shrimp in wine or water to cover until they turn pink, about 3 minutes.
15
Or brush with vinaigrette and grill.
16
Toss the chicken and shrimp with the remaining vinaigrette.
17
Distribute the rice salad among 6 plates or place on a large platter.
18
Top with chicken and shrimp and garnish with olives if desired.
19
Serve warm or at room temperature.

1478

kcal

Calories

Fat

107

Carbs

239

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 13 ingredients. The key ingredients include: 6 chicken breast halves, small and skinless, 1 ½ cups garlic vinaigrette, 3 ¼ cups water, ½ teaspoon saffron, crushed filaments, and more.

Yes, Paella Rice 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!

Paella Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions