Paella Salad
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1 1/4 cups olive oil
2 cups raw long-grain rice
5 cups chicken stock
2 generous pinches saffron
1 1/2 teaspoons salt
1/3 c. red wine vinegar
1 1/2 pounds large shrimp, cooked and shelled with tails left on,
and
deveined
1/2 c. julienne slivers rd. pepper
1/2 c. julienne slivers grn. pepper
1 c. gr. peas, cooked and drained
1/2 c. qtrd. black olives
1/4 c. chop. fresh parsley
1/4 c. chpd. fresh chives
8 to 10 large Boston lettuce leaves
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1. In a large heavy casserole with a lid, heat 1/4 cup of
the oil over medium-high heat. When the oil is hot add the rice and cook,
stirring, until it is opaque, 2 to 3 minutes. Add the stock, saffron, and
1/2 teaspoon of the salt. Stir will to dissolve the saffron, and bring
the mixture to a simmer. Lower the heat and cook, covered, until all liquid
has been absorbed, about 20 minutes. When the rice is cooked, remove the
lid and let it cool to room temperature.
2. To assemble the salad, place the vinegar and the remaining 1
teaspoon salt in a large non-aluminum mixing bowl. Whisk in the remaining
1 cup olive oil. Add the shrimp, red and green peppers, peas, and olives.
Let marinate 10 minutes. Then add the rice, parsley, and chives, and mix
well.
3. To serve, arrange a border of lettuce leaves on a large serving
platter and mound the salad in the center. Serve at room temperature or
slightly chilled.
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NOTES : Use Uncle Ben's Rice for good results.
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