Spanish Paella Salad

Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


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Spanish Paella Salad
Spanish Paella Salad
1-3/4 cups chicken or vegetable broth
1 cup long grain rice
1 vial saffron threads (from a .01-oz. jar)
1/2 lb. Raley's fresh boneless, skinless chicken breasts
1/2 lb. large peeled and deveined raw shrimp
Freshly ground sea salt and pepper to taste
3/4 cup 1/2-inch cubes heirloom tomato
1/4 cup frozen petite peas, thawed
1/4 cup diced green pepper
1/4 cup sliced pimento-stuffed olives
1/4 cup sliced green onions
Chopped fresh cilantro to taste
Chopped fresh parsley to taste

1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1/2 tsp. salt
2 cloves garlic, minced

Prep: 20 minutes, Cook/Stand: about 35 minutes
Chill: at least 1 hour, Serves: 4 to 6

1. Bring broth, rice and saffron to a boil in a medium saucepan. Reduce heat and simmer, covered, for 20 minutes. Let stand for 5 minutes, then fluff with a fork; let cool.

2. Season chicken and shrimp with salt and pepper. Grill over medium-high heat for 3 to 5 minutes on each side or until shrimp is pink and chicken is cooked through. When cool, cut chicken into bite-size strips.

3. Whisk together all dressing ingredients in a large bowl. Stir in rice, then remaining ingredients. Cover and chill for at least 1 hour or until ready to serve. 

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