Seafood Paella Salad
|Water||3 Cup (48 tbs)|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Dried saffron||1⁄2 Teaspoon (Whole)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chicken flavored bouillon granules||1⁄2 Teaspoon|
|Ground red pepper||1 Dash|
|Water||4 Cup (64 tbs)|
|Small shrimp||3⁄4 Pound, unpeeled (Fresh)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Diced green pepper||3⁄4 Cup (12 tbs)|
|Frozen english peas||1⁄2 Cup (8 tbs), thawed|
|Peeled seeded and chopped tomato||1⁄2 Cup (8 tbs)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Minced fresh parsley||1 Tablespoon|
Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan; stir in rice and saffron.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Combine 3/4 cup water and next 6 ingredients.
Stir with a wire whisk until well blended.
Add 1/2 cup dressing mixture to warm rice; stir well to separate grains.
Transfer rice to a large bowl, and cool completely.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water, and drain again.
Peel and devein shrimp.
Add shrimp, artichoke heatts, green pepper, peas, tomato, and pimiento to cooled rice mixture; toss gently.
Pour remaining dressing over rice mixture, and toss gently to coat.
Cover and refrigerate at least 1 hour, stirring occasionally.
Sprinkle with parsley.