Paella Salad
Transform your mealtime with this vibrant and flavorful Paella Salad, a refreshing twist on the Spanish classic. Featuring tender, saffron-infused Arborio rice as its base, this dish is a symphony of textures and bold flavors, combining succulent shrimp, smoky chorizo, and a medley of colorful vegetables like red bell peppers, cherry tomatoes, and peas. Infused with aromatic spices like smoked paprika and turmeric, and brightened with fresh parsley, zesty lemon juice, and zest, this salad offers a perfect balance of savory and tangy notes. Versatile and quick to prepare, this 45-minute recipe can be served chilled or at room temperature, making it ideal for potlucks, picnics, or weeknight dinners. Enjoy it as a light main course or a standout side dish—either way, it's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 cup short-grain rice (such as Arborio)
- 2 cups vegetable broth
- 0.25 teaspoons saffron threads (optional)
- 12 large shrimp, peeled and deveined
- 4 ounces smoked chorizo sausage, sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 0.75 cup frozen peas, thawed
- 0.5 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the smoked paprika, turmeric, and rice to the skillet. Stir well to coat the rice in the spices.
Pour in the vegetable broth and add the saffron threads, if using. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let cool slightly.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chorizo slices and cook for 2-3 minutes until lightly browned. Remove from the skillet and set aside.
In a large mixing bowl, combine the cooked rice, shrimp, chorizo, red bell pepper, cherry tomatoes, peas, parsley, lemon zest, and lemon juice. Toss gently to combine.
Season the salad with salt and black pepper to taste. Adjust the seasoning, if needed.
Chill the salad in the refrigerator for 15-20 minutes before serving, or serve at room temperature for a fresher taste.
Garnish with additional parsley and lemon wedges, if desired, and serve.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 2013 mg | 671% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 29.8 g | ||
| Protein | 300.4 g | 601% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1198 mg | 92% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6279 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
