Best Cold Paella Salad Recipes

Cold Paella Salad image

Provided by Food Network

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.

COLD PAELLA SALAD image

Categories Salad Side

Yield 8-10 servings

Number Of Ingredients 18

1 10 oz box frozen peas
1 6 oz box long grain and wild rice
2/12 cups water
2 jars marinated artichoke hearts
1 lb shrimp cooked and peeled
5 green onion sliced
cherry tomatoes or tomato wedges
bean sprouts (optional)
French dressing
4 tbsp sugar
1 tsp salt
1 tsp celery salt
1 tsp dry mustard
1 tbsp ketchup
1 onion
3 tsp white vinegar
1/2 cup oil
1 tbsp lemon juice

Steps:

Mix rice, seasoning pack and water in 2 quart dish. Cover and microwave on high 10 minutes until done. Let stand covered 10 minutes. Microwave frozen peas on high 2-3 minutes to defrost ( or just defrost in refrigerator or under running water). Mix all ingredients together and chill. Make french dressing by combining all ingredients in food processor or blender to blend. Serve on bed of lettuce with tomatoes on top and french dressing generously drizzled over .