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Big Batch Paella Salad















Low Cholesterol, Trans-fat Free, Low Carb


1 cup peas, frozen
20 ounces chicken broth, low salt
240 millilitres clam juice
1 cup white wine
1 teaspoon saffron threads
1 large onions
2 cloves garlic
2 each jalapeño pepper
2 each sweet bell peppers
2 each chorizo sausage
1 tablespoon olive oil
2 cups long grain and wild rice blend
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 7861% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 142mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 13%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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