Best 6 Paella Salad Recipes

"PAELLA" COUSCOUS SALAD

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

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.

COLD PAELLA SALAD

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.

SHRIMP PAELLA SALAD

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 1 tablespoon in skillet. Drain bacon on paper towel.
• Cook garlic in bacon fat in skillet over medium heat about 1 minute, stirring occasionally, until softened. Stir in bacon and remaining ingredients except lettuce.
• Serve shrimp mixture on lettuce. Sprinkle with additional paprika if desired.

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:

• 1. In medium saucepan with tight fitting lid, bring broth and rice to a boil. Stir in salt; reduce to very low heat and cover. Cook until rice is tender and all liquid has been absorbed (about 30 minutes). Let stand 10 minutes. Stir to fluff. Put in a mixing bowl, fold in saffron vinaigrette and cool. 2. In a small saucepan, add shrimp and just enough water to cover. Bring to a boil. Remove from heat; let stand 5 minutes; drain. When cool enough to handle, peel & de-vein shrimp. Cut in half lengthwise. 3. When all ingredients are at room temperature, fold shrimp,tomatoes, peppers, onion, artichokes, ham and crushed red pepper into rice. Salad can be prepared early in the day and refrigerated in a tightly sealed container. Return to room temperature before serving. 4. To serve, heap in paella pan or on a serving platter; garnish with lemon wedges. TOP: Substitue other ingredients you have on hand: chicken, pork, chorizo, green beans, peas and more.