Big Batch Paella Salad
.
Yield
12 servingsPrep
16 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peas, frozen
|
*
|
| 20 | ounces |
chicken broth, low salt
undiluted |
|
| 240 | millilitres |
clam juice
|
*
|
| 1 | cup |
white wine
|
*
|
| 1 | teaspoon |
saffron threads
|
*
|
| 1 | large |
onions
Spanish |
|
| 2 | cloves |
garlic
|
|
| 2 | each |
jalapeño pepper
|
*
|
| 2 | each |
sweet bell peppers
|
*
|
| 2 | each |
chorizo sausage
optional |
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
long grain and wild rice blend
uncooked |
* |
| ½ | teaspoon |
paprika
dried thyme and oregano leaves |
|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 4 | each |
scallions, spring or green onions
|
|
| ¾ | cup |
coriander
chopped fresh or basil |
*
|
| ½ | cup |
salad dressing, low-fat
sun-dried tomato |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peas, frozen
|
*
|
| 578 | ml/g |
chicken broth, low salt
undiluted |
|
| 2.4E+2 | millilitres |
clam juice
|
*
|
| 237 | ml |
white wine
|
*
|
| 5 | ml |
saffron threads
|
*
|
| 1 | large |
onions
Spanish |
|
| 2 | cloves |
garlic
|
|
| 2 | each |
jalapeño pepper
|
*
|
| 2 | each |
sweet bell peppers
|
*
|
| 2 | each |
chorizo sausage
optional |
*
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
long grain and wild rice blend
uncooked |
* |
| 2.5 | ml |
paprika
dried thyme and oregano leaves |
|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 177 | ml |
coriander
chopped fresh or basil |
*
|
| 118 | ml |
salad dressing, low-fat
sun-dried tomato |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
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.
