Paella Salad

Paella Salad Recipe from New Zealand | Delicious Salad Bursting with Flavors

Region / culture: New Zealand | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Paella salad is a delicious and refreshing twist on the traditional Spanish dish. This recipe combines all the flavors of a classic paella with the freshness of a salad, making it the perfect dish for a summer meal or a light lunch.

History

Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with rice, saffron, vegetables, and a variety of meats or seafood. The dish is cooked in a large, shallow pan called a paellera, which gives it its signature crispy bottom layer of rice.

Ingredients

375 ml chicken stock
2 tsp ground turmeric
300 g medium-grain rice
2 tbsp olive oil
4 whole calamari, cut into rings
salt and pepper
1 chorizo sausage, sliced
12 black mussels, cleaned and debearded
125 ml white wine
12 medium prawns, cooked
lemon wedges, to serve

Salad

1 Lebanese cucumber, peeled, halved lengthwise, seeds removed, sliced
2 cups wild rocket
0.5 cup green onions, sliced
240 g cherry tomatoes, halved
2 tbsp flat leaf parsley, chopped

Dressing

How to prepare

Place chicken stock in a skillet with ground turmeric, salt, and rice.
Bring to a boil and simmer for 8–10 minutes or until the rice is cooked.
Drain well and let it cool.
Heat 1 tbsp of olive oil in a skillet over high heat.
When the pan is very hot, add the calamari rings and fry for about 1–2 minutes or until just cooked.
Season with salt and pepper and remove from the pan.
Wipe the pan clean, then return it to heat and add the remaining tablespoon of oil.
Fry slices of chorizo sausage until crisp, then remove them from the pan.
Place the mussels in a saucepan with the white wine and cover with a lid.
Place over high heat and bring to a boil.
Cook for 3 minutes, shaking the pan occasionally, and remove each mussel as it opens.
Discard any mussels that do not open.
Make the dressing by combining the oil, lemon juice, and sweet paprika. Season with salt and pepper.
In a large bowl, mix together rice, prawns, calamari, chorizo, and mussels.
Fold through all the salad ingredients and pour the dressing over.
Serve with lemon wedges.

Variations

Add diced bell peppers or peas for extra color and flavor.
Substitute chicken or fish for the seafood in this recipe.
Use quinoa or cauliflower rice for a lower-carb option.

Cooking Tips & Tricks

Make sure to cook the rice just until it is tender, as it will continue to absorb liquid as it cools.

- Be sure to cook the calamari and mussels just until they are cooked through to avoid overcooking and becoming tough.

- The dressing can be made ahead of time and stored in the refrigerator until ready to use.

Serving Suggestions

Serve the paella salad with a side of crusty bread or a simple green salad for a complete meal. It pairs well with a glass of white wine or a refreshing sangria.

Cooking Techniques

Be sure to cook the rice in the chicken stock until it is tender and fluffy.

- Cook the calamari and mussels just until they are cooked through to avoid overcooking.

Ingredient Substitutions

Use vegetable broth instead of chicken stock for a vegetarian version.

- Substitute shrimp for the prawns if desired.

Make Ahead Tips

The dressing can be made ahead of time and stored in the refrigerator until ready to use.

- Cook the rice and seafood ahead of time and assemble the salad just before serving.

Presentation Ideas

Serve the paella salad in a large serving bowl or on individual plates for a beautiful presentation. - Garnish with fresh parsley or lemon wedges for a pop of color.

Pairing Recommendations

Pair this paella salad with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.

- For a non-alcoholic option, serve with a sparkling water with a splash of citrus juice.

Storage and Reheating Instructions

Store any leftover paella salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in a skillet over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- Approximately 450 calories per serving

Carbohydrates

- Rice: 45g per serving

- Cherry tomatoes: 6g per serving

- Cucumber: 3g per serving

Fats

- Olive oil: 15g per serving

- Chorizo sausage: 8g per serving

Proteins

- Calamari: 12g per serving

- Prawns: 10g per serving

- Mussels: 9g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Shellfish (mussels, prawns) and gluten (from the chorizo sausage) are present in this recipe.

Summary

This paella salad is a well-balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a flavorful and nutritious dish that can be enjoyed as a main course or a side dish.

Summary

Paella salad is a flavorful and nutritious dish that combines the classic flavors of paella with the freshness of a salad. This recipe is perfect for a summer meal or a light lunch, and can be easily customized with your favorite ingredients. Enjoy this delicious dish with a glass of wine and good company!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Maria in Spain. We were sitting in her sunny kitchen, sipping on glasses of chilled sangria, when she pulled out a large, colorful bowl filled with what looked like a vibrant rainbow.

"What is this?" I asked, my eyes wide with curiosity.

"It's a paella salad," Maria replied with a smile. "It's a twist on the traditional paella dish, but served cold as a salad. Would you like to try some?"

I eagerly nodded, and Maria scooped a generous portion of the salad onto my plate. As soon as I took my first bite, I was hooked. The flavors were a perfect medley of fresh vegetables, tender rice, and savory spices. It was a dish unlike any I had ever tasted before, and I knew I had to learn how to make it myself.

Maria laughed at my enthusiasm and offered to teach me her recipe. She explained that paella salad was a popular summer dish in Spain, made with a colorful array of vegetables, rice, and a tangy vinaigrette dressing. As she guided me through the process of preparing the salad, I watched intently, taking mental notes of each step.

We started by sautéing onions and garlic in a large skillet, then added in diced bell peppers, tomatoes, and peas. The kitchen filled with the fragrant aroma of the vegetables as they cooked together, creating a mouthwatering base for the salad. Maria then stirred in a generous amount of saffron-infused rice, which gave the dish its signature golden hue.

Next, she poured in a mixture of vegetable broth and white wine, allowing the rice to soak up the flavors and cook to perfection. As the salad simmered on the stove, Maria prepared a zesty vinaigrette dressing with lemon juice, olive oil, and a blend of herbs and spices. She tossed the dressing with the cooked rice and vegetables, then let the salad chill in the refrigerator to allow the flavors to meld together.

After a few hours of anticipation, the paella salad was finally ready to be served. Maria garnished the dish with fresh parsley and lemon wedges, adding a final touch of brightness to the already vibrant colors of the salad. As we sat down to enjoy our meal, I couldn't help but marvel at the beauty of the dish before me.

The flavors were even better than I remembered, with each bite bursting with a harmonious blend of textures and tastes. The crunchy vegetables, tender rice, and tangy dressing all came together in a symphony of flavors that danced on my taste buds. I savored every bite, knowing that this recipe would become a cherished favorite in my own kitchen.

As I finished the last spoonful of paella salad, I thanked Maria for sharing her recipe with me. She smiled warmly and told me that the best part of cooking was sharing it with loved ones. I knew then that this recipe would not only be a delicious addition to my culinary repertoire, but also a cherished memory of a sunny day spent in the company of a dear friend.

And so, armed with the knowledge and inspiration from Maria, I returned home with a newfound passion for creating beautiful and flavorful dishes. The recipe for paella salad became a staple in my cooking repertoire, a reminder of the joy and connection that food can bring to our lives. And as I prepared the dish for my family and friends, I shared the story of how I learned to make it, passing on the tradition and love that had been shared with me.