Easy Paella Salad
A twist on a traditional Spanish comfort food makes a great summer make-ahead recipe. Perfect for entertaining as it makes enough for a crowd. And you can make it up to 8 hours ahead, giving you plenty of time for party prep. Swanson broth and saffron give the rice a deep, rich flavor while a touch of lemon at the end brightens the dish.
Ingredients
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 tablespoon smoked paprika
1 tablespoon minced garlic
1.5 cups uncooked long grain white rice
4 cups Swanson® Chicken Broth
0.5 teaspoon saffron
0.5 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined
8 ounces kielbasa, sliced
1 cup frozen peas, thawed
1 medium red bell pepper, diced (about 1 cup)
1 cup pitted kalamata olives
0.5 cup lemon juice
0.5 teaspoon salt
1 large onion, chopped (about 1 cup)
1 tablespoon smoked paprika
1 tablespoon minced garlic
1.5 cups uncooked long grain white rice
4 cups Swanson® Chicken Broth
0.5 teaspoon saffron
0.5 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined
8 ounces kielbasa, sliced
1 cup frozen peas, thawed
1 medium red bell pepper, diced (about 1 cup)
1 cup pitted kalamata olives
0.5 cup lemon juice
0.5 teaspoon salt
Instructions
Heat the oil in a 5-quart saucepan over medium heat. Add the onion and paprika and cook for 5 minutes or until tender-crisp. Add the garlic and rice and cook and stir for 2 minutes. Add the broth, saffron and crushed red pepper and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
Stir in the chicken. Cover and cook for 10 minutes. Stir in the shrimp and kielbasa. Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender. Remove the saucepan from the heat. Let cool for 15 minutes.
Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl. Season with the salt. Serve immediately or cover and refrigerate for up to 8 hours.
Stir in the chicken. Cover and cook for 10 minutes. Stir in the shrimp and kielbasa. Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender. Remove the saucepan from the heat. Let cool for 15 minutes.
Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl. Season with the salt. Serve immediately or cover and refrigerate for up to 8 hours.
Easy Paella Salad
A twist on a traditional Spanish comfort food makes a great summer make-ahead recipe. Perfect for entertaining as it makes enough for a crowd. And you can make it up to 8 hours ahead, g...
Directions
Print
Heat the oil in a 5-quart saucepan over medium heat. Add the onion and paprika and cook for 5 minutes or until tender-crisp. Add the garlic and rice and cook and stir for 2 minutes. Add the broth, saffron and crushed red pepper and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the chicken. Cover and cook for 10 minutes. Stir in the shrimp and kielbasa. Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender. Remove the saucepan from the heat. Let cool for 15 minutes.Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl. Season with the salt. Serve immediately or cover and refrigerate for up to 8 hours.
Ingredients
3 tablespoons olive oil1 large onion, chopped (about 1 cup)1 tablespoon smoked paprika1 tablespoon minced garlic1.5 cups uncooked long grain white rice4 cups Swanson® Chicken Broth0.5 teaspoon saffron0.5 teaspoon crushed red pepper2 skinless, boneless chicken breast halves, cut into 1-inch pieces1 pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined8 ounces kielbasa, sliced1 cup frozen peas, thawed1 medium red bell pepper, diced (about 1 cup)1 cup pitted kalamata olives0.5 cup lemon juice0.5 teaspoon salt
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