Recipe - Paella Salad

3 tablespoon Bestquality olive oil
3 lg Cloves garlic, chopped
1 small Onion, finely chopped
2 cup Longgrain rice
4 One half cup Chicken broth
One fourth teaspoon Powdered saffron or
1 teaspoon Saffron threads, crumbled
One half teaspoon Turmeric
One half teaspoon Dried thyme
2/3 cup Bestquality olive oil
2 tablespoon Red wine venegar
1 lg Garlic clove, minced
One fourth cup Finely chopped fresh
Parsley
Salt
Lots of freshly ground
Black pepper
1 Whole cooked chicken breast
Skinned, boned and cut into
Bite size pieces
12 md Cooked shrimp, shelled and
Deveined
One half pound Cooked chorizo, cut or sliced up
1 lg Red bell pepper, seeded and
Chopped
1 lg Ripe tomato, seeded and
Chopped
14 ounce Can artichoke hearts,
Drained and cut or sliced up
1 cup Fresh or frozen peas
6 Whole scallions, finely
Chopped
One fourth cup Chopped fresh parsley
14 Kalamata olives, pitted and
Halved

Heat 3 T oil in heavy, 4 One half quart saucepan. Add garlic and onion and cook
until tender, about 2 minutes. Add rice and stir to coat with oil. Add
broth, saffron, turmeric and thyme; cover and bring to boil. Reduce heat
and simmer until water is absorbed, about 25 minutes.

Transfer rice to large bowl and cool to room temperature.

Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in
small bowl.

Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts, peas,
scallions, parsley and olives to rice. Stir to combine, then add enough
vinaigrette to lightly coat ingredients. Stir gently, taste and adjust
seasonings if necessary. Refrigerate until serving.
Posted to MMRecipes Digest V3 #256

Date: Wed, 18 Sep 1996 20:48:26 0700

From: jessann doe jessann@texas.net