Cold Paella Salad Recipes

Steps:

• Make salad:
• Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
• Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
• Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
• Make dressing:
• Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
• Stir in parsley and season salad with salt and pepper.
• Available at Latino markets and some supermarkets.

Steps:

• Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
• Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
• Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• Sauté onion in the 2 teaspoons hot oil in nonstick pan over medium-high heat. When onion softens, add curry.
• Add the rice, stock and saffron or turmeric, stirring well. Reduce heat, and simmer the rice, covered, for 17 minutes total, until liquid has been absorbed and rice is tender.
• Meanwhile, heat the wine; add the sausage, and cook about 10 minutes, until the sausage is firm to the touch; remove. Add the scallops and cook 2 or 3 minutes, depending on size. Slice the sausage 1/4 inch thick, removing casing if it is too thick to eat.
• Whisk together the 3 tablespoons oil, vinegar, lemon juice, salt, pepper, rosemary and parsley in a bowl large enough to hold all the ingredients. Add the rice, shrimp, scallops, sausage and peppers and chill a couple of hours, or overnight. To serve, arrange the arugula on each of six plates and mound the salad on top of the arugula.

Steps:

• Bring water to boil.
• Add shrimp.
• Cook 3-5 minutes.
• Drain well.
• Rinse with cold water.
• Chill, peel, devein shrimp.
• Set aside.
• Prepare rice mix according to package directions, omitting butter.
• Combine rice,vinegar, and next 4 infredients.
• Stir well.
• Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
• Toss well.
• Cover and chill.
• Serve salad on lettuce leaves on individual plates.
• Garnish with lemon slices.