Spanish Paella Salad

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2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
375 g (12 on 2 cups) arborio (risotto) rice
pinch saffron threads
750 ml (24 fl oz/3 cups) hot chicken stock Z50 g (8 oz) tomatoes, skinned, seeded and chopped
125 g (4 oz) cooked frozen peas
2 cooked skinned chicken breasts (fillets), diced
785 g (6 oz) chorizo sausage, skinned and sliced
1 red or green pepper (capsicum), seeded and sliced
stuffed olives, to garnish
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon paprika
salt and pepper
How to make Spanish Paella Salad


Put oil in a large saucepan, add onion and garlic and cook gently for 5 minutes until soft. Stir in rice and cook for 2 minutes.
Stir in the saffron threads and hot stock and simmer until rice is tender and all liquid has been absorbed. Remove from the heat, transfer to a bowl and allow to cool completely.
To make the dressing, mix all the ingredients together in a bowl or screw-top jar.
Add the skinned chopped tomatoes, peas, chicken, sausage and pepper (capsicum) to rice. Pour the dressing over the salad, stir gently and serve garnished with stuffed olives.
Posted By: mahwish, lahore

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