Paella Rice Salad

Name: Paella Rice Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serves as a main, 6 serving(s)
Ingredients: 6 chicken breast halves, small and skinless; 1 1/2 cups garlic vinaigrette; 3 1/4 cups water; 1/2 teaspoon saffron, crushed filaments; 2 cups basmati rice; sea salt; 2 capsicums, cut into 1/4 inch dice; 1 onion, red and finely diced; 1 cup tomatoes, peeled and seeded and diced; black pepper, freshly ground; 30 shrimp, medium shelled and deveined; white wine; 1/2 cup olive, for garnish

Submitted by Kiwi Kathy

"From 'Meditarranean Fresh' by Joyce Goldstein. Use Basmati Rice instead of the short-grain paella rice. Makes a wonderful lunch dish or light summer supper."

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Ready In:: 35mins
Ingredients:: 13
Yields:: 6 serves as a main
Serves:: 6

ingredients

6 chicken breast halves, small and skinless
1 ¹⁄₂ cups garlic vinaigrette
3 ¹⁄₄ cups water
¹⁄₂ teaspoon saffron, crushed filaments
2 cups basmati rice
sea salt
2 capsicums, cut into 1/4 inch dice
1 onion, red and finely diced
1 cup tomatoes, peeled and seeded and diced
black pepper, freshly ground
30 shrimp, medium shelled and deveined
white wine
¹⁄₂ cup olive, for garnish

directions

Marinate chicken in 1/2 cup vineagrette for at least 4 hours or overnight. Broil or grill for about 3 minutes per side. When cool, cut the chicken into strips that are about 2 inches long and 1/2 inch wide. Set aside.
Put 1/4 cup water and saffron into a small saucepan and bring to a simmer over a high heat. Remove the pan from the heat and set aside to steep.
Wash the rice, drain it and place in a medium saucepan. Cover with 3 cups water and the saffron infusion and bring to boil over a high heat. Add salt to taste, lower heat, and cover the pan. Cook over a low heat for 12 - 15 minutes, until all the water has absorbed.
When the rice is cooked and still warm, toss it in a large bowl with most of the remaining vinaigrette. Add the capsicum, onion and tomatoes and toss well. Season to taste with salt and pepper.
In a large skillet over medium high heat, poach the shrimp in wine or water to cover until they turn pink, about 3 minutes. Or brush with vinaigrette and grill.
Toss the chicken and shrimp with the remaining vinaigrette.
Distribute the rice salad among 6 plates or place on a large platter. Top with chicken and shrimp and garnish with olives if desired.
Serve warm or at room temperature.

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RECIPE SUBMITTED BY

Kiwi Kathy

New Zealand

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.

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