Paella Rice Salad Food

PAELLA RICE SALAD

Steps:

• Add rice, water, saffron, oil and salt to a sauce pan. Bring to a boil and reduce to a simmer. Immediately cover with a lid, and let it simmer for 15 minutes. Then remove pan from heat, and don't remove the lid. Let it rest for 15 minutes. Before adding the rice to the salad, I spread it on a cookie sheet to cool for about 10 minutes. Preheat skillet and drizzle with olive oil. Add chopped chicken and chorizo. Cook until done. Let it cool to room temperature. In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes, lime juice, olive oil and cumin. Add cooled rice, chicken and chorizo. Toss well and add salt and pepper to taste. Serve at room temperature, or refrigerate until ready to serve.

PAELLA RICE SALAD

Steps:

• Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
• Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

PAELLA SALAD

Steps:

• Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
• Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
• Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.

PAELLA SALAD

Steps:

• Place chicken stock in a skillet with ground turmeric, salt and rice.
• Bring to boil and simmer for 8-10 minutes or until rice is cooked.
• Drain well and cool.
• Heat 1 tablespoon of olive oil in a skillet over high heat.
• When pan is very hot, add the calamari rings and fry for about 1-2 minutes or until just cooked.
• Season with salt and pepper and remove from the pan.
• Wipe pan clean then return to heat adding remaining tablespoon of oil.
• Fry slices of chorizo sausage until crisp, then remove from pan.
• Place the mussels in a saucepan with the white wine and cover with a lid.
• Place over high heat and bring to the boil.
• Cook for 3 minutes, shaking the pan occasionally, removing each mussel as it opens.
• Discard any that do not open.
• Make the dressing by combining the oil, lemon juice and sweet paprika, season with salt and pepper.
• In a large bowl, mix together rice, prawns, calamari, chorizo and mussels.
• Fold through all the salad ingredients and pour the dressing over.
• Serve with lemon wedges.