Big Batch Paella Salad
chicken broth, low salt
sweet bell peppers
long grain and wild rice blend
dried thyme and oregano leaves
italian plum (roma) tomatoes
scallions, spring or green onions
chopped fresh or basil
salad dressing, low-fat
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.
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.