Paella Salad Recipe

Name: Paella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 ml chicken stock; 2 teaspoons ground turmeric; 300 g medium grain rice; 2 tablespoons olive oil; 4 whole calamari, cut into rings; salt and pepper; 1 chorizo sausage, sliced; 12 black mussels, cleaned,debearded; 125 ml white wine; 12 medium prawns, cooked (shrimp); lemon wedge, to serve; 1 lebanese cucumber, peeled,halved lengthways,seeds removed,sliced; 2 cups wild rocket; ½ cup green onion, sliced; 240 g cherry tomatoes, halved; 2 tablespoons flat leaf parsley, chopped; 120 ml olive oil; 60 ml lemon juice; 1 teaspoon sweet paprika

Servings: persons

375 ml chicken stock
2 teaspoons ground turmeric
300 g medium grain rice
2 tablespoons olive oil
4 whole calamari, cut into rings
salt and pepper
1 chorizo sausage, sliced
12 black mussels, cleaned,debearded
125 ml white wine
12 medium prawns, cooked (shrimp)
lemon wedge, to serve
1 lebanese cucumber, peeled,halved lengthways,seeds removed,sliced
2 cups wild rocket
½ cup green onion, sliced
240 g cherry tomatoes, halved
2 tablespoons flat leaf parsley, chopped
120 ml olive oil
60 ml lemon juice
1 teaspoon sweet paprika

1
Place chicken stock in a skillet with ground turmeric, salt and rice.
2
Bring to boil and simmer for 8-10 minutes or until rice is cooked.
3
Drain well and cool.
4
Heat 1 tablespoon of olive oil in a skillet over high heat.
5
When pan is very hot, add the calamari rings and fry for about 1-2 minutes or until just cooked.
6
Season with salt and pepper and remove from the pan.
7
Wipe pan clean then return to heat adding remaining tablespoon of oil.
8
Fry slices of chorizo sausage until crisp, then remove from pan.
9
Place the mussels in a saucepan with the white wine and cover with a lid.
10
Place over high heat and bring to the boil.
11
Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens.
12
Discard any that do not open.
13
Make the dressing by combining the oil, lemon juice and sweet paprika, season with salt and pepper.
14
In a large bowl, mix together rice, prawns, calamari, chorizo and mussels.
15
Fold through all the salad ingredients and pour the dressing over.
16
Serve with lemon wedges.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 375 ml chicken stock, 2 teaspoons ground turmeric, 300 g medium grain rice, 2 tablespoons olive oil, and more.

Yes, 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.

Paella Salad

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