The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event.
Cold Paella Salad Recipe
shared at the event by Robert
Cold Paella Salad Ingredients
- 1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 pound large shrimp, peeled and de-veined
- 1/2 red onion, diced
- 5 cloves garlic, smashed and roughly chopped
- 1 red bell pepper, cored, de-veined, and diced
- 1 green bell pepper, cored, de-veined, and diced
- 1/2 teaspoon saffron
- 1/2 pound chorizo, sliced
- 1 tablespoon tomato paste
- 2 cups rice
- 4 cups chicken stock or water
- 1 pound mussels, cleaned and de-bearded
- 3/4 cup frozen peas, thawed
- Fresh Herb Vinaigrette, recipe follows
Cold Paella Salad Instructions
- Preheat oven to 400 degrees F.
- Season chicken pieces generously with salt and pepper. 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.
- Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.
- 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.
- Add bell peppers and cook until softened, about 4 minutes. Add saffron and cook until fragrant, about 1 minute.
- Add Chorizo and brown for 2 minutes. Add tomato paste and cook for about 5 minutes. Add rice, and stir until the rice is well coated, about 1 minute. Add stock, return the chicken and shrimp to the pan, and add mussels and peas.
- Transfer skillet to the oven and bake for 25 to 30 minutes. 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.
Fresh Herb Vinaigrette: 3 tablespoons finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh rosemary leaves 1/4 cup minced chives 1 tablespoon minced garlic 1/4 cup sherry vinegar Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil
Put chopped herbs in a medium bowl. Add garlic and vinegar. Season, to taste, with salt and pepper. Whisk in olive oil until combined. Set aside until paella is ready.
Introduction to Cold Paella Salad Recipe
The paella is a popular traditional Spanish rice dish that has been around since the late 19th century. It is made from rice, various vegetables, and also often includes seafood and other meats, and is usually seasoned with herbs and spices. It is usually served hot, but the cold paella salad is a great way to make this classic dish a bit different. This article gives a detailed look at the cold paella salad recipe, providing you with all the information you need.
What Is a Cold Paella Salad?
The cold paella salad is a Mediterranean-style salad made with paella leftovers. The combination of leftovers, such as cooked rice, vegetables, seafood, and meats, come to life in this refreshing cold salad. The combination of ingredients can be varied, and the ingredients can be combined in different ways, depending on individual tastes. The cold paella salad is usually served as an appetizer, a light lunch, or as a side dish with other traditional Spanish dishes, such as paella. It is perfect to pack for summer picnics or serve at outdoor BBQs and can also be a great way to repurpose leftovers without wasting food.
Ingredients for Cold Paella Salad
The cold paella salad requires a few simple ingredients that can be easily found in most supermarkets. The main ingredient is cooked paella rice. It is important to cold the cooked paella rice before adding it into the salad, which is usually done by quickly cooling it in an ice water bath and letting it cool down in the refrigerator. Furthermore, any additional paella leftovers, such as cooked vegetables, seafood, and/or meat can be added to the mix. In addition to paella leftovers, the cold paella salad includes other ingredients, such as tomatoes, avocados, cucumbers, and olives. A simple dressing is usually used to add flavor to the salad. The dressing is made with extra virgin olive oil, lemon juice, white or red wine vinegar, and salt.
Benefits of Eating Cold Paella Salad
The main benefits of having a Cold Paella Salad are numerous. The dish provides an array of nutrients, as the combination of ingredients provides a variety of essential vitamins and minerals. Furthermore, the dish is low in calories, and is also a good source of dietary fibre. It is also worth noting that the dish does not require a lot of cooking, and is very easy to make, making it an excellent solution for those rushed days. Finally, the dish is a great way to repurpose paella leftovers, instead of wasting them, and, as mentioned above, the combination of ingredients can be varied, making it easy to enjoy a variety of flavours without having to change the dish significantly.
Frequently Asked Questions
Q: How long should I cool the cooked paella rice before adding it to the cold paella salad?
A: The cooked paella rice should be quickly cooled in an ice water bath and then cooled down in the refrigerator for at least 30 minutes.
Q: How can I make the cold paella salad more nutritious?
A: The cold paella salad is already nutritious, as the combination of ingredients provides a variety of essential vitamins and minerals. To make it even more nutritious, you may add nuts and seeds to the mix.
Q: Can the cold paella salad be served as a main dish?
A: Yes, the cold paella salad can be served as a main dish. To do so, you can add more proteins to the mix, such as eggs, boiled potatoes, chickpeas, etc. Alternatively, you may add cooked shrimp or salmon to the salad.
Cold Paella Salad Recipe
A flavorful and savory cold paella salad with chicken, shrimp, chorizo, and mussels, all tossed in a delicious herb dressing.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound large shrimp, peeled and de-veined
1/2 red onion, diced
5 cloves garlic, smashed and roughly chopped
1 red bell pepper, cored, de-veined, and diced
1 green bell pepper, cored, de-veined, and diced
1/2 teaspoon saffron
1/2 pound chorizo, sliced
1 tablespoon tomato paste
2 cups rice
4 cups chicken stock or water
1 pound mussels, cleaned and de-bearded
3/4 cup frozen peas, thawed
Fresh Herb Vinaigrette: 3 tablespoons finely chopped fresh parsley leaves, 1 teaspoon finely chopped fresh rosemary leaves, 1/4 cup minced chives, 1 tablespoon minced garlic, 1/4 cup sherry vinegar, salt and freshly ground black pepper, 1/2 cup extra-virgin olive oil
Instructions
Preheat oven to 400 degrees F.
Season chicken pieces generously with salt and pepper. 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.
Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.
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.
Add bell peppers and cook until softened, about 4 minutes. Add saffron and cook until fragrant, about 1 minute.
Add chorizo and brown for 2 minutes. Add tomato paste and cook for about 5 minutes. Add rice, and stir until the rice is well coated, about 1 minute. Add stock, return the chicken and shrimp to the pan, and add mussels and peas.
Transfer skillet to the oven and bake for 25 to 30 minutes. 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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Spanish
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Cold Paella Salad Recipe, Spanish Cuisine, Seafood Salad, , , ,
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