Paella Salad Recipe

Name: Paella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped onion; 3 tablespoons plus 2 teaspoons olive oil; 1 teaspoon curry powder; 2 cups long-grain rice; 4 cups no-salt-added chicken stock; 1/4 teaspoon saffron or turmeric; 1 cup dry white wine; 1/2 pound seafood sausage; 1 pound large scallops; 4 tablespoons white-wine vinegar; 6 tablespoons lemon juice; Salt and freshly ground black pepper; 1 1/2 tablespoons chopped fresh rosemary; 1/4 cup chopped parsley; 1 pound shelled cooked shrimp, cut in half; 1 1/2 pounds yellow, orange, purple, red and green peppers, finely chopped; 1 large or 2 small bunches arugula, trimmed, washed and dried

Servings: persons

2 cups chopped onion
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon curry powder
2 cups long-grain rice
4 cups no-salt-added chicken stock
1/4 teaspoon saffron or turmeric
1 cup dry white wine
1/2 pound seafood sausage
1 pound large scallops
4 tablespoons white-wine vinegar
6 tablespoons lemon juice
Salt and freshly ground black pepper
1 1/2 tablespoons chopped fresh rosemary
1/4 cup chopped parsley
1 pound shelled cooked shrimp, cut in half
1 1/2 pounds yellow, orange, purple, red and green peppers, finely chopped
1 large or 2 small bunches arugula, trimmed, washed and dried

1
Saute onion in the 2 teaspoons hot oil in nonstick pan over medium-high heat.
2
When onion softens, add curry.
3
Add the rice, stock and saffron or turmeric, stirring well.
4
Reduce heat, and simmer the rice, covered, for 17 minutes total, until liquid has been absorbed and rice is tender.
5
Meanwhile, heat the wine; add the sausage, and cook about 10 minutes, until the sausage is firm to the touch; remove.
6
Add the scallops and cook 2 or 3 minutes, depending on size.
7
Slice the sausage 1/4 inch thick, removing casing if it is too thick to eat.
8
Whisk together the 3 tablespoons oil, vinegar, lemon juice, salt, pepper, rosemary and parsley in a bowl large enough to hold all the ingredients.
9
Add the rice, shrimp, scallops, sausage and peppers and chill a couple of hours, or overnight.
10
To serve, arrange the arugula on each of six plates and mound the salad on top of the arugula.

1064

kcal

Calories

Fat

Carbs

112

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 17 ingredients. The key ingredients include: 2 cups chopped onion, 3 tablespoons plus 2 teaspoons olive oil, 1 teaspoon curry powder, 2 cups long-grain rice, 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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