Recipe: Big-Batch Paella Salad

BIG-BATCH PAELLA SALAD

1 cup (250 mL) frozen peas
2 (10-oz/284-mL) cans undiluted chicken broth
240 mL bottle clam juice
1 cup (250 mL) dry white wine
1 tsp (5 mL) saffron threads
1 tbsp (15 mL) olive oil
1 large onion, finely chopped (preferably Spanish)
2 each red and green peppers, seeded and coarsely chopped
2 hot Italian or chorizo sausages, sliced into thick rounds (optional)
2 jalapeno peppers, finely chopped or 1/2 to 1 tsp (2 to 5 mL) hot red chili flakes
2 garlic cloves, finely chopped
2 cups (500 mL) uncooked long-grain white rice
1/2 tsp (2 mL) each paprika, dried thyme and oregano leaves
4 plum tomatoes, coarsely chopped
4 green onions, thinly sliced
3/4 cup (175 mL) chopped fresh coriander or basil
1/2 cup (125 mL) bottled sun-dried tomato salad dressing
Salt and freshly ground black pepper

Measure out peas. Set on counter to thaw.

Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup. Stir in saffron and leave on counter to steep.

Heat oil in a large saucepan over medium heat. Add onion, peppers, sausages, jalapenos, and garlic,. Stir often just until sausages are lightly browned, 5 to 6 minutes.

Stir in rice, paprika, thyme and oregano. Pour in saffron mixture. Increase heat to high and bring mixture to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes. Then spread out on a large baking sheet with shallow sides. Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.

Scrape rice into a large mixing bowl. Stir in tomatoes, green onions, thawed peas, coriander and salad dressing. Add salt and pepper, if needed.

Salad will keep well, covered and refrigerated, overnight.