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–+ servings
Shrimp and chicken paella salad served in a bowl.

Paella Salad with Chicken and Shrimp

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Makes 6 servings

Ingredients

For the Saffron Rice:

For the Chicken and Shrimp

  • 2 chicken breast halves, cut into bite size pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 teaspoon oregano, divided
  • 1/2 teaspoon smoked paprika, divided
  • 2 teaspoons extra virgin olive oil, divided
  • Salt and pepper to taste

For the Veggies and Garnishes

  • 1 14 ounce can artichoke hearts, quartered
  • 1 bell pepper, red, yellow, orange or a combination, roasted and julienned
  • 1 cup cooked peas
  • 3 tablespoons parsley, chopped
  • 1 small bunch scallions, chopped
  • 6 ounces baby spinach
  • 6 ounces fresh arugula

For the Garlic Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced or grated
  • 1 tablespoon shallots, minced
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

To Cook the Saffron Rice on a Rice Cooker:

  1. Place the stock, rice, saffron, turmeric and salt to taste in the rice cooker and turn on. When ready, place in a bowl and stir in the peas. Reserve until needed.

To Cook the Saffron Rice on the Stove Top:

  1. In a saucepan, bring chicken stock to a boil. Stir in the saffron, turmeric and salt to taste. Add rice and bring back to a boil. Reduce heat to a simmer, cover and cook for 20 to 25 minutes or until tender. Remove from heat, uncover and stir in the peas. Transfer to a bowl and reserve until needed.
  2. Season the chicken and the shrimp separately with the oregano, smoked paprika, extra virgin olive oil, salt and pepper to taste.
  3. In a medium sauté pan over medium high heat cook the chicken for 6 - 8 minutes or until cooked through. Remove from the pan and reserve.
  4. In a medium sauté pan over medium heat cook the shrimp for 3 minutes, turn the shrimp and cook the other side for 2 minutes. The shrimp should be pink and cooked through. Remove from the pan and reserve.
  5. To make the vinaigrette, in a medium bowl whisk the red wine, lemon juice, garlic, shallots and extra virgin olive oil.Season with salt and pepper. Reserve until needed. It will keep well in the refrigerator for up to 4 days.
  6. In a big bowl gently mix the rice and peas with the artichoke hearts, roasted bell peppers, some of the parsley and scallions. Gently stir in the chicken and shrimp.
  7. Serve the paella over the baby spinach and arugula. Add some of the vinaigrette and toss gently. Garnish with the remaining chopped parsley and scallions.

Nutrition

Calories: 543 kcal, Carbohydrates: 66 g, Protein: 28 g, Fat: 17 g, Saturated Fat: 2 g, Cholesterol: 122 mg, Sodium: 574 mg, Potassium: 812 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 4305 IU, Vitamin C: 49.4 mg, Calcium: 168 mg, Iron: 3.9 mg
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