Easy Paella Salad
Turmeric, although unrelated to saffron, provides a similar intense golden color for a fraction of the cost, in this easy, make-ahead salad.

1 (6-ounce) package frozen, peeled, cooked shrimp
1/2 cup frozen peas
1 (6-1/2-ounce) jar marinated artichoke hearts
2 cups cold cooked rice
1 (6-1/2-ounce) can chopped clams, drained
1/4 cup Italian salad dressing
1/8 teaspoon ground turmeric (I suggest the use of Bijol (ground annato) if turmeric is not available)
12 whole cherry tomatoes, halved (about 1 cup)
Lettuce leaves (optional)

Thaw shrimp and peas; set aside. Drain artichoke hearts, reserving marinade. In a large bowl combine shrimp, peas, artichoke hearts, rice, and clams. Toss to mix. For dressing, in a screw top jar combine reserved artichoke marinade, Italian dressing, and turmeric. Cover and shake well. Pour over shrimp mixture. Toss gently to coat. Cover and chill until serving (up to 4 hours). Just before serving, gently stir cherry tomatoes into shrimp mixture. Line salad plates with lettuce leaves. Serve shrimp mixture on lettuce-lined plates. Makes 4 servings.