Paella salad
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Paella salad
  Salad  
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8273. Report a problem with this recipe.
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      Title: Paella salad
 Categories: Main dish, Salads
      Yield: 10 Servings
 
      3 tb Best-quality olive oil
      3 lg Cloves garlic, chopped
      1 sm Onion, finely chopped
      2 c  Long-grain rice
  4 1/2 c  Chicken broth
    1/4 ts Powdered saffron or
      1 ts Saffron threads, crumbled
    1/2 ts Turmeric
    1/2 ts Dried thyme
    2/3 c  Best-quality olive oil
      2 tb Red wine venegar
      1 lg Garlic clove, minced
    1/4 c  Finely chopped fresh
           Parsley
           Salt
           Lots of freshly ground
           Black pepper
      1    Whole cooked chicken breast
           Skinned, boned and cut into
           Bite size pieces
     12 md Cooked shrimp, shelled and
           Deveined
    1/2 lb Cooked chorizo, sliced
      1 lg Red bell pepper, seeded and
           Chopped
      1 lg Ripe tomato, seeded and
           Chopped
     14 oz Can artichoke hearts,
           Drained and sliced
      1 c  Fresh or frozen peas
      6    Whole scallions, finely
           Chopped
    1/4 c  Chopped fresh parsley
     14    Kalamata olives, pitted and
           Halved
 
  Heat 3 T oil in heavy, 4 1/2 quart saucepan.  Add garlic and onion
  and cook until tender, about 2 minutes. Add rice and stir to coat
  with oil. Add broth, saffron, turmeric and thyme; cover and bring to
  boil. Reduce heat and simmer until water is absorbed, about 25
  minutes.
  
  Transfer rice to large bowl and cool to room temperature.
  
  Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in
  small bowl.
  
  Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts,
  peas, scallions, parsley and olives to rice. Stir to combine, then
  add enough vinaigrette to lightly coat ingredients. Stir gently,
  taste and adjust seasonings if necessary.  Refrigerate until serving.
 




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Recipe ID 8273 (Apr 03, 2005)

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