Paella Salad

COLD PAELLA SALAD



Cold Paella Salad image

Recipe From foodnetwork.com

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 23

1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound large shrimp, peeled and de-veined
1/2 red onion, diced
5 cloves garlic, smashed and roughly chopped
1 red bell pepper, cored, de-veined, and diced
1 green bell pepper, cored, de-veined, and diced
1/2 teaspoon saffron
1/2 pound chorizo, sliced
1 tablespoon tomato paste
2 cups rice
4 cups chicken stock or water
1 pound mussels, cleaned and de-bearded
3/4 cup frozen peas, thawed
Fresh Herb Vinaigrette, recipe follows
3 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1/4 cup minced chives
1 tablespoon minced garlic
1/4 cup sherry vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken pieces generously with salt and pepper. Add oil to a large, heavy, oven-safe skillet and heat over high heat. When oil is almost smoking, carefully add chicken to pan and sear until almost cooked through; remove chicken from pan and set aside. Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.
  • Add more oil if needed, reduce the heat to medium, and then saute the onions and garlic until translucent, about 5 minutes; do not let onions and garlic brown. Add bell peppers and cook until softened, about 4 minutes. Add saffron and cook until fragrant, about 1 minute. Add chorizo and brown for 2 minutes. Add tomato paste and cook for about 5 minutes. Add rice, and stir until the rice is well coated, about 1 minute. Add stock, return the chicken and shrimp to the pan, and add mussels and peas.
  • Transfer skillet to the oven and bake for 25 to 30 minutes. Remove from oven and drizzle vinaigrette over. Refrigerate and serve chilled or at room temperature. If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature.
  • Put chopped herbs in a medium bowl. Add garlic and vinegar. Season, to taste, with salt and pepper. Whisk in olive oil until combined. Set aside until paella is ready.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Recipe From allrecipes.com

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
Calories736.2 calories
Carbohydrate45.7 g
Cholesterol202.5 mg
Fat35.1 g
Fiber2.9 g
Protein55.7 g
SaturatedFat10.3 g
Sodium1204.2 mg
Sugar1.9 g

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.

EASY PAELLA



Easy Paella image

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 12

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed
Calories338 g
Fat10 g
Fiber1 g
Protein20 g

Steps:

  • In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
  • Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
  • Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  • Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

"PAELLA" COUSCOUS SALAD



Recipe From epicurious.com

Categories     Pork     Shellfish     Sauté     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 24

For salad
2 tablespoons extra-virgin olive oil
1/2 lb Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice*
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 1/2 cups chicken broth
1/2 cup dry white wine
3/4 lb medium shrimp in shell (26), peeled and deveined
3/4 lb sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)
1 tablespoon fresh lemon juice
1 (10-oz) box couscous (1 1/2 cups)
1/4 teaspoon crumbled saffron threads
1 cup frozen peas, thawed
1 large red bell pepper, finely diced
1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz)
1/3 cup finely chopped fresh flat-leaf parsley
For dressing
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
Accompaniment: lemon wedges

Steps:

  • Make salad:
  • Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
  • Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
  • Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
  • Make dressing:
  • Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
  • Stir in parsley and season salad with salt and pepper.
  • Available at Latino markets and some supermarkets.

PAELLA SALAD



Paella Salad image

Recipe From cooking.nytimes.com

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 6 servings as a main dish

Number Of Ingredients 17

2 cups chopped onion
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon curry powder
2 cups long-grain rice
4 cups no-salt-added chicken stock
1/4 teaspoon saffron or turmeric
1 cup dry white wine
1/2 pound seafood sausage
1 pound large scallops
4 tablespoons white-wine vinegar
6 tablespoons lemon juice
Salt and freshly ground black pepper
1 1/2 tablespoons chopped fresh rosemary
1/4 cup chopped parsley
1 pound shelled cooked shrimp, cut in half
1 1/2 pounds yellow, orange, purple, red and green peppers, finely chopped
1 large or 2 small bunches arugula, trimmed, washed and dried
@contexthttp
Calories701
UnsaturatedFat15 grams
Carbohydrate74 grams
Fat22 grams
Fiber5 grams
Protein43 grams
SaturatedFat5 grams
Sodium1583 milligrams
Sugar9 grams
TransFat0 grams

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.

PAELLA SALAD



PAELLA SALAD image

Recipe From epicurious.com

Categories     Salad     Chicken     Pasta     Dinner     Lunch     Sausage

Yield 4

Number Of Ingredients 2

For the vegetables: 3 1/2 tablespoons olive oil 1 onion, chopped 1 green bell pepper, chopped 1 1/4 teaspoons salt For the meat: 6 ounces dried chorizo sausages or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise 1/4 teaspoon dried red pepper flakes 1 teaspoon paprika 1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes 1/4 teaspoon fresh-ground black pepper For Pasta: 1/2 pound orzo (about 1 cup) 2 tablespoons lemon juice 1 tomato, diced 1/2 cup chopped fresh parsley
Get Cooking: http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=2038#ixzz2chUw4AKo

Steps:

  • FOR THE VEGETABLES: In a large frying pan, heat 1-1/2 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. FOR THE MEAT: Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes. Transfer the mixture to a large glass or stainless-steel bowl to cool. FOR THE PASTA: Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. TO SERVE: Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley. Get Cooking: http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=2038#ixzz2chV77JuV

PAELLA RECIPES



Paella recipes image

Serve up a fragrant paella to feed a crowd. This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

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