Big Batch Paella Salad
Submitted by happyzhangbo
Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.
YIELD
12 servingsPREP
16 minCOOK
30 minREADY
60 minThink of this as paella’s laid-back cousin, the one who shows up to the party with a cooler and good vibes.
Saffron steeps into a broth of chicken stock, clam juice, and white wine, infusing every grain of rice with that unmistakable golden warmth. Chorizo adds a smoky kick, while jalapeños and sweet bell peppers bring color and just enough heat to keep things interesting.
Once the rice cools, it gets folded with ripe Roma tomatoes, fresh coriander, and a sun-dried tomato dressing that ties the whole thing together. Feeds a crowd of 12, makes ahead like a dream, and pairs beautifully with grilled shrimp kebabs.
Pro Tips
- Spread the cooked rice on a sheet pan to cool it fast and keep grains fluffy, not mushy
- Use real saffron threads steeped for at least 10 minutes for the deepest flavor and color
- Make the full batch the night before; the flavors only get better after a night in the fridge
- Swap chorizo for spicy Italian sausage if that’s what you’ve got on hand
Ingredients
Directions
Measure out peas.
Set on counter to thaw.
Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup.
Stir in saffron and leave on counter to steep.
Finely chop onion, garlic and jalapeños.
Seed and coarsely chop peppers.
Slice sausages into thick rounds.
Heat oil in a large saucepan over medium heat.
Add onion, garlic, jalapeños, peppers and sausages.
Stir often just until sausages are lightly browned, 5 to 6 minutes.
Stir in rice, paprika, thyme and oregano.
Pour in saffron mixture.
Increase heat to high and bring mixture to a boil, stirring often.
Cover and reduce heat to medium-low.
Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes.
Then spread out on a large baking sheet with shallow sides. Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.
Meanwhile, coarsely chop tomatoes.
Thinly slice green onions.
Chop coriander.
Scrape rice into a large mixing bowl.
Stir in tomatoes, green onions, peas, coriander and salad dressing. Add salt and pepper, if needed.
Salad will keep well, covered and refrigerated, overnight.
Serve with Spanish Shrimp-and-sausage Kebabs.
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