Paella Salad

Paella Salad

Paella is a classic Spanish dish that is full of flavor and packed with nutrients. A traditional paella can be intimidating but this paella salad is so simple, making it a great way to enjoy this flavorful dish without the hassle.

My favorite part of any paella is the saffron rice. Saffron adds such a unique flavor while also boosting the nutrient content of your meal. Saffron contains inflammation-fighting antioxidants and may have cancer-fighting properties.

The shrimp in this dish provide lean protein, selenium and omega-3s while the tomatoes and bell peppers provide immune-boosting vitamin C.

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Paella Salad

Salads, Chicken, Shrimp, Gluten-Free, Rice, Saffron, Summer

Paella is a classic Spanish dish that is full of flavor and packed with nutrients. A traditional paella can be intimidating but this paella salad is so simple, making it a great way to enjoy this flavorful dish without the hassle.

  • Author: Claire Virga
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Cuisine: Spanish

Ingredients

Scale

Saffron Rice:

  • 2 teaspoons olive oil
  • 1/2 c onion, finely chopped
  • 1 clove garlic
  • ½ tsp saffron threads
  • 1 cup short grain brown basmati rice
  • 1 ¾ cup Chicken stock

Salad: 

  • 1 cup cherry tomatoes, halved
  • 1 green or red bell pepper, chopped
  • 1 /2 cup celery, thinly sliced
  • 1 Tablespoon pimentos, chopped
  • ¼ cup green peas, cooked
  • 2 cups cooked chicken breast, shredded
  • 1 /2 pound shrimp, boiled
  • Salt and pepper to taste
  • Parsley for garnish

Tarragon Vinaigrette:

  • 1 Tablespoon sherry vinaigrette
  • ½ teaspoon Dijon mustard
  • 1 teaspoon tarragon, dried or 2 teaspoons fresh
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Make the rice: in a medium pot, heat the olive oil over medium heat and add the onion and saute for about 3-5 minutes until soft. Add the garlic and saffron and stir until incorporated. Add the rice and chicken stock, bring to a boil and then lower the heat and cover and cook until all the water is absorbed about 30 minutes.
  2. While the rice is cooking make your vinaigrette: Whisk together sherry vinegar, Dijon mustard, and olive oil. Add tarragon, salt and pepper and whisk again. Set aside.
  3. Prepare the ingredients for the salad: In a large bowl combine tomatoes, bell pepper, celery, pimentos, peas, cooked chicken and shrimp.
  4. Add cooked rice to bowl, pour dressing over salad and combine.  Adjust seasoning adding salt and pepper to taste. Chill the salad.  This salad just gets better with time.  Before serving garnish with chopped parsley.
  5. Enjoy!

 

Keywords: Salads, Chicken, Shrimp, Gluten-Free, Rice, Saffron, Summer, Dinner

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