Paella Rice Salad Recipes

PAELLA SALAD

Steps:

• Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
• Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
• Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.

PAELLA RICE SALAD

Steps:

• Add rice, water, saffron, oil and salt to a sauce pan. Bring to a boil and reduce to a simmer. Immediately cover with a lid, and let it simmer for 15 minutes. Then remove pan from heat, and don't remove the lid. Let it rest for 15 minutes. Before adding the rice to the salad, I spread it on a cookie sheet to cool for about 10 minutes. Preheat skillet and drizzle with olive oil. Add chopped chicken and chorizo. Cook until done. Let it cool to room temperature. In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes, lime juice, olive oil and cumin. Add cooled rice, chicken and chorizo. Toss well and add salt and pepper to taste. Serve at room temperature, or refrigerate until ready to serve.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAELLA SALAD

Steps:

• Bring water to boil.
• Add shrimp.
• Cook 3-5 minutes.
• Drain well.
• Rinse with cold water.
• Chill, peel, devein shrimp.
• Set aside.
• Prepare rice mix according to package directions, omitting butter.
• Combine rice,vinegar, and next 4 infredients.
• Stir well.
• Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
• Toss well.
• Cover and chill.
• Serve salad on lettuce leaves on individual plates.
• Garnish with lemon slices.

PAELLA SALAD

Steps:

• Sauté onion in the 2 teaspoons hot oil in nonstick pan over medium-high heat. When onion softens, add curry.
• Add the rice, stock and saffron or turmeric, stirring well. Reduce heat, and simmer the rice, covered, for 17 minutes total, until liquid has been absorbed and rice is tender.
• Meanwhile, heat the wine; add the sausage, and cook about 10 minutes, until the sausage is firm to the touch; remove. Add the scallops and cook 2 or 3 minutes, depending on size. Slice the sausage 1/4 inch thick, removing casing if it is too thick to eat.
• Whisk together the 3 tablespoons oil, vinegar, lemon juice, salt, pepper, rosemary and parsley in a bowl large enough to hold all the ingredients. Add the rice, shrimp, scallops, sausage and peppers and chill a couple of hours, or overnight. To serve, arrange the arugula on each of six plates and mound the salad on top of the arugula.

PAULA DEEN'S WILD RICE SALAD

Steps:

• In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
• Add the rice and stir well.
• Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
• Drain excess liquid from the rice.
• Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
• In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.
• Toss well.
• Cover and chill or eat at room temperature.
• Just before serving, toss again and taste.
• Add some of the remaining dressing, if desired.
• Sprinkle with the almonds and serve.