Paella Salad with Chicken and Shrimp
Easy and Fool Proof Paella Salad. Perfectly cooked saffron infused rice with chicken and shrimp, artichoke hearts, roasted red peppers and peas on a bed of arugula and spinach lightly tossed in a delicious garlic vinaigrette.
Servings 6 servings
Calories 543kcal
Ingredients
For the Saffron Rice:
- 3 cups chicken stock
- 2 cups rice
- 1/2 teaspoon saffron crumbled
- Pinch of turmeric
- Pinch of salt
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:
- 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:
- 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.
- Season the chicken and the shrimp separately with the oregano, smoked paprika, extra virgin olive oil, salt and pepper to taste.
- 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.
- 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.
- 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.
- 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.
- 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: 543kcal | Carbohydrates: 66g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 574mg | Potassium: 812mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4305IU | Vitamin C: 49.4mg | Calcium: 168mg | Iron: 3.9mg