PAELLA SALAD

Paella Salad image

Provided by Marian Burros

Time 1h

Yield 6 servings as a main dish

Number Of Ingredients 17

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Ingredients

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

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.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 22 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1583 milligrams, Sugar 9 grams, TransFat 0 grams

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