Paella Salad Recipe

Name: Paella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Saffron vinaigrette:; 1/4 c. chicken broth or water; 2 pinches saffron threads, toasted then ground; 1/4 c. Spanish sherry vinegar; 2 cloves garlic, finely chopped; 3/4 c. extra virgin olive oil; 1/2 t. salt; Paella:; 2 1/4 c. chicken broth or water; 1 1/2 c. germinated brown rice; 1/2 t. salt; 1 pound large shrimp; 2 tomatoes, seeded, diced; 1 yellow or orange bell pepper, diced; 1 green bell pepper, diced; 3/4 c. sliced green onions; 8 oz. frozen artichoke hearts, thawed, sliced lengthwise; 6 oz. cured serrano or prosciutto ham, chopped; 1 t. crushed red pepper (optional); 2 lemons, in wedges

Servings: persons

Saffron vinaigrette:
1/4 c. chicken broth or water
2 pinches saffron threads, toasted then ground
1/4 c. Spanish sherry vinegar
2 cloves garlic, finely chopped
3/4 c. extra virgin olive oil
1/2 t. salt
Paella:
2 1/4 c. chicken broth or water
1 1/2 c. germinated brown rice
1/2 t. salt
1 pound large shrimp
2 tomatoes, seeded, diced
1 yellow or orange bell pepper, diced
1 green bell pepper, diced
3/4 c. sliced green onions
8 oz. frozen artichoke hearts, thawed, sliced lengthwise
6 oz. cured serrano or prosciutto ham, chopped
1 t. crushed red pepper (optional)
2 lemons, in wedges

1
1. In medium saucepan with tight fitting lid, bring broth and rice to a boil. Stir in salt; reduce to very low heat and cover. Cook until rice is tender and all liquid has been absorbed (about 30 minutes). Let stand 10 minutes. Stir to fluff. Put in a mixing bowl, fold in saffron vinaigrette and cool.
2
2. In a small saucepan, add shrimp and just enough water to cover. Bring to a boil. Remove from heat; let stand 5 minutes; drain. When cool enough to handle, peel & de-vein shrimp. Cut in half lengthwise.
3
3. When all ingredients are at room temperature, fold shrimp,tomatoes, peppers, onion, artichokes, ham and crushed red pepper into rice. Salad can be prepared early in the day and refrigerated in a tightly sealed container. Return to room temperature before serving.
4
4. To serve, heap in paella pan or on a serving platter; garnish with lemon wedges.
5
TOP:
6
Substitue other ingredients you have on hand: chicken, pork, chorizo, green beans, peas and more.

1221

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 20 ingredients. The key ingredients include: Saffron vinaigrette:, 1/4 c. chicken broth or water, 2 pinches saffron threads, toasted then ground, 1/4 c. Spanish sherry vinegar, 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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