Spanish Paella-Style Salad Recipe

Name: Spanish Paella-Style Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock, hot; A pinch of saffron threads; 1 1/2 cups orzo pasta; 2 tablespoons extra-virgin olive oil; 1 cup frozen peas; 1 cup chorizo, cut into slices; 2 tablespoons lemon juice; 1 cup roasted peppers in oil; 1/2 cup parsley, chopped; 2 tablespoons sherry vinegar; Coarse sea salt; Pepper

Servings: persons

2 cups chicken stock, hot
A pinch of saffron threads
1 1/2 cups orzo pasta
2 tablespoons extra-virgin olive oil
1 cup frozen peas
1 cup chorizo, cut into slices
2 tablespoons lemon juice
1 cup roasted peppers in oil
1/2 cup parsley, chopped
2 tablespoons sherry vinegar
Coarse sea salt
Pepper

1
Put the chicken stock and the saffron threads into a saucepan and leave to steep for 2 minutes.
2
Turn on the heat and bring the liquid to a boil.
3
Add the orzo pasta, cover and cook for 8 minutes, until all the liquid is absorbed and the orzo is al dente, stirring from time to time.
4
Mix in 1 tablespoon of olive oil and set aside to cool.
5
Cook the peas in boiling salted water for approximately 3 minutes.
6
Drain and run under a cold tap, then put into a salad bowl.
7
Fry the chorizo pieces in a dry frying pan until the fat starts oozing out.
8
Add the lemon juice and fry until the chorizo starts browning and turning crispy.
9
Add to the salad bowl with the peas.
10
Drain the peppers and cut into strips, add to the salad bowl.
11
Add the cooled orzo and the parsley to the salad bowl, toss, and add the remaining tablespoon of oil and the sherry vinegar.
12
Season with salt and pepper.
13
Serve.

680

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 cups chicken stock, hot, A pinch of saffron threads, 1 1/2 cups orzo pasta, 2 tablespoons extra-virgin olive oil, and more.

Yes, Spanish Paella-Style 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!

Spanish Paella-Style Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions