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Cold Paella Salad

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
red onion, diced
cloves garlic, smashed and roughly chopped
red bell pepper, cored, de-veined and diced
green bell pepper, cored, de-veined and diced
1/2 teaspoon
1/2 pound
chorizo, sliced
1 tablespoon
tomato paste
2 cup s
4 cup s
chicken stock or water
1 pound
mussels, cleaned and beards removed
3/4 cup
frozen peas, thawed
Fresh Herb Vinaigrette
  1. Preheat oven to 400 degrees F.  
  2. 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.  
  3. Add more oil if needed, reduce the heat to medium, add the onions and garlic and cook until translucent, about 5 minutes. 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 the rice and stir until the rice is well coated, about 1 minute. Add stock, cooked chicken and shrimp, mussels and peas.  
  4. Place the skillet in the oven and bake for 25 to 30 minutes. Remove from oven and drizzle with the vinaigrette and refrigerate until ready to serve. If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature. 

Note: Serves 6-8

Average: 1 (5 votes)

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