Big-batch paella salad
Source of Recipe
Chatelaine
List of Ingredients
1 cup (250 mL) frozen peas
2 (10-oz/284-mL) cans undiluted chicken broth
240 mL bottle clam juice
1 cup (250 mL) dry white wine
1 tsp (5 mL) saffron threads
1 large onion, preferably Spanish
2 garlic cloves
2 jalapeño peppers or ½ to 1 tsp (2 to 5 mL) hot red chili flakes
2 each red and green peppers
2 hot Italian or chorizo sausages (optional)
1 tbsp (15 mL) olive oil
2 cups (500 mL) uncooked long-grain white rice
½ tsp (2 mL) each paprika, dried thyme and oregano leaves
4 plum tomatoes
4 green onions
¾ cup (175 mL) chopped fresh coriander or basil
½ cup (125 mL) bottled sun-dried tomato salad dressing
Salt and freshly ground black pepper
Recipe
1. Measure out peas. Set on counter to thaw. Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup. Stir in saffron and leave on counter to steep. Finely chop onion, garlic and jalapeños. Seed and coarsely chop peppers. Slice sausages into thick rounds.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, jalapeños, peppers and sausages. Stir often just until sausages are lightly browned, 5 to 6 minutes. Stir in rice, paprika, thyme and oregano. Pour in saffron mixture. Increase heat to high and bring mixture to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes. Then spread out on a large baking sheet with shallow sides. Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.
3. Meanwhile, coarsely chop tomatoes. Thinly slice green onions. Chop coriander. Scrape rice into a large mixing bowl. Stir in tomatoes, green onions, peas, coriander and salad dressing. Add salt and pepper, if needed. Salad will keep well, covered and refrigerated, overnight
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