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Seafood Paella Salad

Diet.Chef's picture
Ingredients
  Water 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Seafood

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