Paella Salad

Name: Paella Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 170 grams dried chorizo or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise; 118 milliliters chopped fresh parsley; 1 green bell pepper, chopped; 0 teaspoons fresh-ground black pepper; 2 Tbsps lemon juice; 4 Tbsps olive oil; 1 onion, chopped; 237 milliliters 1/2 pound orzo (about; 1 teaspoon paprika; 0 teaspoons dried red-pepper flakes; 1 teaspoons salt; 454 grams boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes; 1 tomato, diced

Paella Salad might be just the main course you are searching for. This recipe makes 4 servings with 599 calories, 40g of protein, and 32g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of European food. If you have olive oil, red-pepper flakes, bell pepper, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a dairy free diet.

Instructions

In a large frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

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Bell Pepper

Vegetable

Onion

Salt

Increase the heat to moderately high.

Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes.

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Pepper

Whole Chicken

Chorizo

Paprika

Salt

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Frying Pan

Transfer the mixture to a large glass or stainless-steel bowl to cool.

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Bowl

Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes.

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Water

Orzo

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Pot

Drain. Rinse with cold water and drain thoroughly.

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Water

Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.

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Lemon Juice

Whole Chicken

Parsley

Tomato

Orzo

Salt

Cooking Oil

Wine Recommendation: Paella's Iberian roots lead us to Spain for a red Ribera del Duero. The name, literally translated as the "slopes along the Duero River," describes an area that is now the source of some of Spain's greatest red wines. Ribera del Duero's wild-cherry, herb, and spice flavors will be superb with this salad.

Ingredients you will need

Cherries