See Also: Paella Salad(recipes)
paella(dictionary)
Paella(recipes)
paella(dictionary)
Paella de Valencia(recipes)
Paella on the barbecue(recipes)
Prawn paella(recipes)
Vegetarian Paella(recipes)
Vegetable Paella(recipes)
Mixed paella(recipes)

Paella Salad (recipes)


Paella Salad

Yield: Makes 4 to 6 servings



Ingredients:



Garlic Dressing (recipe follows)

2-1/2cups water

1cup uncooked rice

1teaspoon salt

1/4to 1/2 teaspoon powdered saffron

2cups cubed cooked chicken

1cup cooked deveined medium shrimp (about 4 ounces)

1cup diced cooked artichoke hearts

1/2cup cooked peas

2tablespoons chopped salami

2tablespoons thinly sliced green onions

2tablespoons chopped drained pimiento

1tablespoon minced fresh parsley

Lettuce or fresh spinach leaves

1large tomato, seeded and cubed (optional)









Preparation:





1.Prepare Garlic Dressing; set aside.2.Bring water to a boil in 1-quart saucepan. Stir rice, salt and saffron into water. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand until water is absorbed, about 5 minutes. Refrigerate until cool, about 15 minutes.3.Place cooled rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well. Pour dressing over salad; toss lightly to coat. Cover; refrigerate 1 hour.4.Arrange lettuce on large serving platter or individual serving plates; top with salad mixture. Garnish with tomato.







Garlic Dressing

Yield: Makes 1 cup



Ingredients:



3/4cup olive or vegetable oil

1/4cup white wine vinegar

1clove garlic, pressed

1teaspoon salt

1/2teaspoon black pepper









Preparation:





1.Mix all ingredients in tightly covered jar. (Dressing can be refrigerated up to 2 weeks.)