Paella Salad with Spicy Garlic Dressing
Ingredients
| 1 cup jasmine rice | ||
| 2 cups of water | ||
| 1 tsp salt | ||
| 1 tsp saffron (small pinch) | ||
| 2 cups cooked chicken breast, chopped | ||
| 1 cup medium, shell off, deveined shrimp (cooked in boiling water for 2 minutes, then removed and cooled in an ice bath) | ||
| 1 cup sliced artichoke hearts | ||
| 1/2 cup of cooked peas (fresh or frozen) | ||
| 1/4 cup chopped salami | ||
| 4 scallions, thinly sliced (white and green parts) | ||
| 2 tbs roasted red peppers, chopped | ||
| small handful of chopped parsley | ||
| 1 large tomato seeded and cubed | ||
| Lettuce, spinach or watercress leaves for garnish | ||
| Garlic Dressing: | ||
| 3/4 cup extra virgin olive oil | ||
| 1/4 cup white vinegar | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 cloves garlic, pressed, or minced very finely |
This is a twist on the classic Spanish Paella. We have transformed this classic cooked rice, chicken and seafood dish.
- Prepare garlic dressing by mixing all ingredients in a jar and mix well.
- Place water in a sauce and bring to boil.
- Add rice salt and saffron stir in and reduce heat to a simmer and cover. About 15 minutes.
- Turn of heat to rice remove cover and test for doneness.
- Refrigerate rice until cool. about 30 minutes.
- Meanwhile cook shrimp in boiling water for about 2 minutes, then cool in an ice bath.
- Cook the boneless breast in boiling water using medium heat. Should take about 20 minutes. Cool.
- Place the rice, chicken, shrimp, artichoke hearts, peas, salami, onions, roasted peppers and parsley in a large bowl and gently toss well.
- Pour dressing over salad, cover and refrigerate for 1 hour so that the flavors can marry.
- Arrange lettuce on a large serving platter or on individual serving plates.
- Top salad with the salad mixture and garnish with the cubed tomatoes.
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