Cold Paella Salad

Name: Cold Paella Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 946 milliliters chicken stock or water; 59 milliliters minced chives; 227 grams chorizo, sliced; 3 Tbsps finely chopped fresh parsley leaves; 1 teaspoon finely chopped fresh rosemary leaves; 1 Tbsp minced garlic; 5 cloves garlic, smashed and roughly chopped; 1 green bell pepper, cored, de-veined, and diced; 8 servings Kosher salt and freshly ground black pepper; 454 grams mussels, cleaned and de-bearded; 118 milliliters extra-virgin olive oil; 177 milliliters frozen peas, thawed; 1 red bell pepper, cored, de-veined, and diced; 1 red onion, diced; 473 milliliters rice; 1 teaspoons saffron; 8 servings Salt and freshly ground black pepper; 59 milliliters sherry vinegar; 454 grams shrimp, peeled and de-veined; 1 Tbsp tomato paste; 1 kilograms small whole chicken (about , cut into 8 pieces

Cold Paella Salad is a gluten free and dairy free main course. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 837 calories, 42g of protein, and 51g of fat each. A mixture of parsley leaves, rosemary leaves, mussels, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Season chicken pieces generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Add oil to a large, heavy, oven-safe skillet and heat over high heat. When oil is almost smoking, carefully add chicken to pan and sear until almost cooked through; remove chicken from pan and set aside.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Add more oil if needed, reduce the heat to medium, and then saute the onions and garlic until translucent, about 5 minutes; do not let onions and garlic brown.

Ingredients you will need

Garlic

Onion

Cooking Oil

Add bell peppers and cook until softened, about 4 minutes.

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Bell Pepper

Add saffron and cook until fragrant, about 1 minute.

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Saffron

Add chorizo and brown for 2 minutes.

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Chorizo

Add tomato paste and cook for about 5 minutes.

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Tomato Paste

Add rice, and stir until the rice is well coated, about 1 minute.

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Rice

Add stock, return the chicken and shrimp to the pan, and add mussels and peas.

Ingredients you will need

Whole Chicken

Mussels

Shrimp

Stock

Peas

Equipment you will use

Frying Pan

Transfer skillet to the oven and bake for 25 to 30 minutes.

Equipment you will use

Oven

Frying Pan

Remove from oven and drizzle vinaigrette over. Refrigerate and serve chilled or at room temperature. If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature.

Ingredients you will need

Vinaigrette