Deborah_ps's Paella Salad...

...was a success at the annual pumpkin carving party and pot luck hosted by my long time friends. The hostess asked for the recipe.

Since I've rarely met a recipe I didn't tweak I will confess to adding 2 cloves fresh minced garlic to the cooking rice. I also used red, yellow, orange, and green bell peppers since Trader Joe had all 4 colors. They were very pretty with the saffron colored rice (Basmati). I used Kalamata olives which gave it a bit of flavor punch and whisked some fresh ground pepper into the red wine/olive oil mix. I didn't have time to take a photo before I had to scoop pumpkins and go collect my son and his girlfriend to go with me.

Deborah_ps's recipe as posted:

Paella Salad

1 cup good olive oil

2 cups long grain rice

5 cups chicken stock

2 generous pinches saffron

1-1/2 teaspoons salt

1/3 cup red wine vinegar

1-1/2 pounds medium sized shrimp, cooked, peeled (Costco)

1/2 cup julienne slivers red pepper

1/2 cup julienne slivers green pepper

1 cup green peas (I use uncooked frozen)

1/2 cup halved black olives (a mix of Greek olives are good)

1/4 cup chopped parsley

1/4 cup chopped chives or green onion

1. In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (try not to over cook)When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.

2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well.

3. Serve at room temperature or slightly chilled.

Yum and thanks!

Eileen