Seafood Paella Salad Recipe
Ingredients
| Water | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Long grain rice | 1 1/2 Cup (16 tbs), uncooked | |
| Saffron | 1/2 Teaspoon, dried | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground red pepper | 1 Dash | |
| Water | 4 Cup (16 tbs) | |
| 3/4 pound unpeeled small fresh shrimp | ||
| Artichoke package | 1 , frozen | |
| Green pepper | 3/4 Cup (16 tbs), diced | |
| 1/2 cup frozen English peas, thawed | ||
| 1/2 cup peeled, seeded, and chopped tomato | ||
| 1 (4-ounce) jar diced pimiento, drained | ||
| Minced parsley | 1 Tablespoon | |
Directions
Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan; stir in rice and saffron.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Combine 3/4 cup water and next 6 ingredients.
Stir with a wire whisk until well blended.
Add 1/2 cup dressing mixture to warm rice; stir well to separate grains.
Transfer rice to a large bowl, and cool completely.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water, and drain again.
Peel and devein shrimp.
Add shrimp, artichoke heatts, green pepper, peas, tomato, and pimiento to cooled rice mixture; toss gently.
Pour remaining dressing over rice mixture, and toss gently to coat.
Cover and refrigerate at least 1 hour, stirring occasionally.
Sprinkle with parsley.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Combine 3/4 cup water and next 6 ingredients.
Stir with a wire whisk until well blended.
Add 1/2 cup dressing mixture to warm rice; stir well to separate grains.
Transfer rice to a large bowl, and cool completely.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water, and drain again.
Peel and devein shrimp.
Add shrimp, artichoke heatts, green pepper, peas, tomato, and pimiento to cooled rice mixture; toss gently.
Pour remaining dressing over rice mixture, and toss gently to coat.
Cover and refrigerate at least 1 hour, stirring occasionally.
Sprinkle with parsley.
Chef
