Paella Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 quarts chicken stock 1 tbsp curry powder 1 tsp saffron 1 tsp fennel seeds 1 tsp red pepper flakes 6 tbsp olive oil 1 large onion chopped 5 cloves garlic crushed 3 cups rice 5 stalks of celery chopped 3 boneless, skinless chicken breasts, cut into 3/4" chunks 6 green onions, sliced 2 red peppers chopped 1 cup pitted black olives sliced 1 can artichokes, sliced 1 can cooked crabmeat 2 lbs medium shrimp, shelled 18 mussels an 8 oz salami sliced 1 1/2 cups mayonnaise (optional) salt and pepper
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Directions: |
Directions:Saute the onion and garlic in the oil in a large pot. Add the rice and stir for 2 minutes. Add the chicken stock, which has been boiled with the curry, saffron, fennel and red pepper flakes. Add the chicken. Simmer for about 20 minutes. Simmer until almost all the liquid has been absorbed and the rice is almost done . Add the shrimp and the mussels and cook with the lid on until the mussels are open and the shrimp is pink. Let cool to room temperature. Put the rice into a large mixing bowl and add the celery, green onions, peppers, olives, artichoke , crab and sausage. It is good like this or you can add the mayonnaise |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: adapted from the Open House Cookbook by Sarah Lee Chase
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