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Paella salad
Paella salad
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Prep Time:
265 minutes
Cook Time:
20 minutes
Total Time:
285 minutes
Transform your favorite paella flavors into a sensational salad.
Ingredients:
  • 375ml chicken stock
  • 2 tsp ground turmeric
  • 300g medium-grain rice
  • 36.40 gm olive oil
  • 4 small whole calamari (with tentacles), cleaned, body cut into rings
  • 1 chorizo sausage*, sliced
  • 12 black mussels, cleaned, debearded
  • 125ml white wine
  • 12 medium cooked prawns
  • Lemon wedges, to serve
  • 1 Lebanese cucumber, peeled, halved lengthways, seeds removed, sliced
  • 500.00 ml wild rocket
  • 125.00 ml sliced spring onions
  • 240g cherry tomatoes, halved
  • 40.00 ml chopped flat-leaf parsley
  • 120ml olive oil
  • 60ml lemon juice
  • 2.50 gm ground sweet paprika
Instructions:
  • In a saucepan, combine chicken stock, ground turmeric, 1 teaspoon of sea salt, and rice. Bring to a boil, then simmer for 8-10 minutes until the rice is cooked. Drain and cool. For best results, prepare this step a day ahead, refrigerate the rice, and use when needed to ensure fluffy grains.
  • In a hot frypan, sizzle calamari rings and tentacles in half of the olive oil for 1-2 minutes until just cooked. Season with salt and pepper, then set aside.
  • Clean the pan thoroughly, then place it back on the heat and pour in the rest of the oil.
  • Crisp up the sliced chorizo sausage in a hot pan, then take it out.
  • In a saucepan, combine the mussels and white wine, covering with a lid. Bring to a boil over high heat. Let it simmer for 3 minutes, shaking the pan occasionally. Remove each mussel as it opens. Discard any mussels that do not open.
  • Create a flavorful dressing by mixing together the oil, lemon juice, and sweet paprika.
  • Season generously with a pinch of salt and pepper for enhanced flavor.
  • Combine rice, prawns, calamari, chorizo, and mussels in a large bowl. Gently incorporate the salad ingredients and drizzle with the dressing.
  • Transfer to a beautiful serving dish and garnish with fresh lemon wedges to serve.

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