Ina Garten Summer Paella Salad

Ina Garten summer paella salad is a cold saffron rice salad made with chicken, shrimp, mussels and kielbasa, ready in 1 hour 30 minutes. Try this make-ahead summer lunch for potlucks or backyard parties, since it's served at room temperature and feeds a crowd.

Let the finished salad sit at room temperature for a full hour before serving, because the saffron rice needs that time to soak up the lemon juice. Skip the wait and you taste separate ingredients instead of one dish.

Ina Garten turned paella into a cold party dish, so nobody has to stand over a hot pot at dinnertime. She loads it with spicy kielbasa and mussels from the original, then pairs it with a glass of summer rosé sangria.

Source: Make It Ahead (2014)

Ina Garten Summer Paella Salad

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Course: SaladCuisine: American, SpanishDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

520

kcal

Saffron rice, tender chicken, shrimp and sliced kielbasa get tossed with crunchy celery, peppers and briny olives. Lemon juice brightens everything while the flavors mingle into a salad that tastes even better at room temperature.

Ingredients

• 4 cups good chicken stock, preferably homemade
  

• 1 teaspoon dried fennel seeds
  

• 1/2 teaspoon curry powder
  

• 1/2 teaspoon saffron threads
  

• 1/2 teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• 3 tablespoons good olive oil
  

• 1 1/2 cups chopped red onion (1 large)
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1 1/2 cups long-grain white rice, such as Carolina
  

• 2 boneless, skinless chicken breasts, 1-inch-diced
  

• 1 pound (16- to 20-count) shrimp, peeled and deveined (see note)
  

• 1 cup (1/2-inch-diced) celery
  

• 1 cup sliced scallions, white and green parts (5 scallions)
  

• 1 cup frozen peas, such as Birds Eye Garden Peas
  

• 1 Holland red bell pepper, cored, seeded, and 3/4-inch-diced
  

• 1 Holland yellow bell pepper, cored, seeded, and 3/4-inch-diced
  

• 8 ounces kielbasa, sliced diagonally 1/4 inch thick
  

• 3/4 cup pitted Kalamata olives
  

• 1/2 cup freshly squeezed lemon juice (3 lemons)
  

• 1/2 pound mussels, scrubbed and debearded
  

Directions

• Season the stock: Combine 4 cups chicken stock, 1 teaspoon fennel seeds, 1/2 teaspoon curry powder, 1/2 teaspoon saffron, 1/2 teaspoon red pepper flakes, 1 tablespoon salt and 1 teaspoon pepper in a large saucepan. Bring it to a simmer, then take it off the heat and set it aside.
• Cook the onion: Heat 3 tablespoons olive oil in a 10-inch Dutch oven, then add 1 1/2 cups chopped red onion and cook over medium heat for 5 minutes until tender. Stir in 1 tablespoon minced garlic and cook for 1 more minute.
• Toast the rice: Stir in 1 1/2 cups long-grain white rice and cook for 2 minutes. Then pour in the stock mixture, bring it to a boil, lower the heat and simmer covered for 10 minutes.
• Add the chicken: Stir in the diced chicken breasts, cover the pot and cook for 10 minutes. The rice keeps absorbing the saffron stock while the chicken cooks through.
• Add the shrimp: Stir in 1 pound shrimp, cover and simmer for 5 minutes. They should be barely cooked and the rice almost tender, so turn off the heat, cover and let it sit for 15 minutes.
• Build the salad: While the rice rests, combine 1 cup celery, 1 cup sliced scallions, 1 cup frozen peas, the red and yellow bell peppers, 8 ounces kielbasa and 3/4 cup Kalamata olives in a very large bowl. Stir in the warm rice mixture and 1/2 cup lemon juice, then set it aside to cool.
• Steam the mussels: Boil 1/2 cup water in a medium saucepan, add 1/2 pound mussels, cover and simmer for 4 to 5 minutes until they open. Then add them to the salad.
• Rest and serve: Cover the salad and let it sit at room temperature for about an hour so the flavors blend. Taste for seasoning, then serve at room temperature.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make summer paella salad ahead of time?

Yes, this salad is built for it. Prepare it completely, cover it and refrigerate for up to 3 days, then let it come back to room temperature before serving so the flavors open up.

What does 16- to 20-count shrimp mean?

It's the number of shrimp in a pound, so 16 to 20 shrimp make up 1 pound. Ask for shrimp by the count rather than the words jumbo or large, since those labels vary from store to store.

Can I swap the kielbasa for another sausage?

Any smoked, spicy sausage works, such as andouille or chorizo, because the salad needs a bold, savory bite to balance the lemon. Slice it the same 1/4 inch thick so it mixes evenly with the rice.

Do I need a Dutch oven for the rice?

Any heavy pot with a tight lid will do. What matters is that it holds heat evenly and traps steam, since the rice cooks covered and then rests off the heat.

What's the most common mistake with this salad?

Overcooking the shrimp is the easy one to make, since they keep cooking while the rice rests covered. Pull the pot off the heat when they're barely done and let the residual heat finish the job.