Paella Salad
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups chicken broth
- 2 teaspoons ground turmeric
- 1 1⁄2 cups medium grain rice
- 2 tablespoons olive oil
- 4 small whole calamari, cleaned, body cut into rings (with tentacles)
- 1 link chorizo sausage, sliced
- 12 black mussels, cleaned, debearded
- 1⁄2 cup dry white wine
- 12 cooked shrimp
- lemon wedge (to garnish)
- 1 seedless European cucumber, peeled, halved lengthwise, seeds removed, sliced
- 2 cups arugula
- 1⁄2 cup green onion, chopped
- 8 ounces cherry tomatoes, halved
- 2 tablespoons flat leaf parsley, roughly chopped
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon paprika
directions
- Place the chicken broth in a saucepan with the ground turmeric, 1 teaspoon sea salt and the rice. Bring to a boil, then simmer for 8-10 minutes or till the rice is cooked. Drain well and cool. (If possible do this step the day before and refrigerate until needed. This will help to prevent the rice from becoming soggy and will keep the grains separate).
- Heat half the olive oil in a skillet over high heat. When the skillet is very hot, add the calamari rings and tentacles and cook for about 1-2 minutes or till just cooked. Season with salt and pepper and remove from the skillet.
- Wipe out the skillet, then return it to the heat and add the remaining oil Cook the sliced chorizo sausage till crisp, then remove from the skillet.
- Place the mussels in a saucepan with the white wine and cover. Place over high heat and bring to a boil. Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens. Discard any that do not open.
- For the dressing, combine the olive oil, lemon juice and sweet paprika in a bowl. Season to taste with saslt and pepper.
- In a large bowl, mix together rice, shrimp, calmari, chorizo and mussels. Mix in all the salad ingredients and pour over the dressing.
- transfer to a serving dish. Serve with lemon wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Former nurse now Co Director of a local food bank. We have over 150 volunteers and all of us love to cook. We host general meetings about 4 times a year. Pot Luck dishes are always the most important item on the agenda. The volunteers put together a fund raising cookbook titled "We Share our Recipes". It contains favorite dishes from all areas of the country. Sailing is a hobby of mine. My husband and I love to sail on the St. Johns River. My favorite hobby is compiling cookbooks for friends and family. I type them and add photos and a story about the recipe, then I have them bound together for gift giving. My favorite cookbook is a family cookbook that we put together for our parents 50th anniversary. It contains recipes from our grandparents, parents ,as well as favorite recipes from all 5 siblings. I usually rely on traditional cookbooks like the Joy of Cooking when I begin my menu planning. I also enyoy, The Way to Cook by Julia Child and The Southern Living annual cookbooks, ( I think I have at least 20 years of them)