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Paella Salad

Source: Quick from Scratch - Soups and Salads
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Rating: 4   Reviews: 11 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
We've based this salad very loosely on paella, the Spanish rice dish--and you can actually make it with rice if you like. Our choice, though, is orzo, the tiny rice-shaped pasta. The cooking instructions are the same whichever you choose.
For the vegetables:
3 1/2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 1/4 teaspoons salt
For the meat:
6 ounces dried chorizo sausages or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise
1/4 teaspoon dried red pepper flakes
1 teaspoon paprika
1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes
1/4 teaspoon fresh-ground black pepper
For Pasta:
1/2 pound orzo (about 1 cup)
2 tablespoons lemon juice
1 tomato, diced
1/2 cup chopped fresh parsley
Paella Salad Recipe at
FOR THE VEGETABLES: In a large frying pan, heat 1-1/2 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

FOR THE MEAT: Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes. Transfer the mixture to a large glass or stainless-steel bowl to cool.

FOR THE PASTA: Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly.

TO SERVE: Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.

WINE RECOMMENDATION: Paella's Iberian roots lead us to Spain for a red Ribera del Duero. The name, literally translated as the "slopes along the Duero River," describes an area that is now the source of some of Spain's greatest red wines. Ribera del Duero's wild-cherry, herb, and spice flavors will be superb with this salad.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 665
Fat. Total: 31g
Fiber: 3g
Carbohydrates, Total: 50g
Sodium: 1338mg
% Cal. from Fat: 42%
Cholesterol: 103mg
Protein: 45g
Spotlight Recipe Review See all 11 reviews »

Rating: 5
by: Jackie, PA Reviewed: 09/24/2006
This is a definate winner!!!! Great hot also and left-overs right out of the refridgerator are so good you want more. I have made this serial times now and every time the batch is bigger.
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