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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

Units Scale

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.

  • Author: 9
  • 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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