Do you ever want to make Paella but feel discouraged because it looks complicated?  Well, here is a less fussy version that’s great as a weeknight or lunch meal and a definite hit at a BBQ or potluck event. I’ve made this on several different occasions for large groups and it’s always one of the first dishes to vanish.

Backstory

Many years ago when I was living in NYC on the upper east side, I made Paella to impress a guy I started dating. I happened to have a Paella pan that a food buyer friend of mine gave me and I wanted to put it to good use. At the time I lived in a studio with a tiny kitchen and a tinier oven. And guess what? The pan didn’t fit! (Sigh.) I had a minor panic attack but luckily found a recipe that cooked everything on the stove. Crisis averted. In the end, it was delicious but it took hours cooking that meal and I’m positive that dinner cost more than my weekly budget now!

I haven’t made paella since then because it always felt like a chore to cook but this easier version is the best of both worlds.

You’ll have to pay attention when making the orzo pasta but everything else is dicing and mixing. This recipe is adapted from Jeanne Kelly’s wonderful cookbook, Salad for Dinner.

In Conclusion

This Paella Salad is a combination of hearty and flavorful that is perfect for any meal whether it’s lunch or dinner. (Also makes a great potluck!) It has all the flavor of paella with the crunchiness and tanginess of a salad. Basically, it’s delicious! 🙂 Happy cooking and bon appétit!

Paella Salad

Prep Time 10 min Cook Time 25 min Passive Time 15 min

Servings 4-6 Total Cost $15.64 Cost per Serving $2.61-3.91

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Ingredients

• 4 tbsp olive oil extra virgin, divided ($0.48)
• 8 ounces orzo pasta about 1 1/4 cup ($0.49)
• 4 garlic cloves minced ($0.12)
• 1/8 tsp saffron threads ($1.49)
• 2 3/4 cup chicken broth ($0.99)
• 1/2 cup frozen peas ($0.57)
• 8 ounces shrimp peeled, deveined, cut int 1/2-inch pieces ($4.94)
• 1 tsp smoked paprika ($0.20)
• 1 small red bell pepper diced ($0.99)
• 1 cup small cherry tomatoes halved ($1.16)
• 2 ounces spanish dry-cured chorizo diced, about 1/2 cup ($3.50)
• 1/3 green onions thinly sliced ($0.32)
• 2 tbsp fresh italian flat-leaf parsley chopped ($0.00)
• 2 tbsp sherry vinegar ($0.39)

Instructions

1. Prep all your ingredients
2. Making the orzo is the most important step for this dish. Heat 1 Tbsp of olive oil in a heavy medium saucepan over medium heat. Add the orzo and stir frequently until golden brown, about 3 minutes.
3. Add the garlic and saffron and stir until fragrant, about 30 seconds.
4. Add 2 cups of the broth and bring to a boil slowly stirring the orzo. Reduce the heat to low and simmer until the orzo is tender and the broth is completely absorbed. At the 8-minute mark, slowly add remainder of the broth until most of the liquid is absorbed. Make sure to stir the orzo as the liquid is absorbed to prevent anything from sticking to the bottom of the pan.
5. It should take about 12-minutes total for the orzo to cook.
6. Transfer the orzo to a large bowl and stir in the peas and 1 Tbsp of the olive oil. Cool completely.
7. Heat 1 Tbsp olive oil in a heavy medium skillet over high heat. Add the shrimp and sprinkle with the paprika and a little kosher salt.
8. Saute until the shrimp is opaque, about 2 minutes. Remove from the heat and let cool slightly.
9. Stir the shrimp and all the oil and spices from the pan into the orzo bowl, breaking up the pasta as you stir it.
10. Mix in the red pepper, tomatoes, chorizo, green onions and parsley. Drizzle 2 Tbsp sherry vinegar and 1 Tbsp olive oil over all. Season the salad with ground pepper and stir to combine.

Instructions with photos

1. Prep all your ingredients

   
2. Making the orzo is the most important step for this dish. Heat 1 Tbsp of olive oil in a heavy medium saucepan over medium heat. Add the orzo and stir frequently until golden brown, about 3 minutes.

   
3. Add the garlic and saffron and stir until fragrant, about 30 seconds.

   
4. Add 2 cups of the broth and bring to a boil slowly stirring the orzo. Reduce the heat to low and simmer until the orzo is tender and the broth is completely absorbed. At the 8-minute mark, slowly add remainder of the broth until most of the liquid is absorbed. Make sure to stir the orzo as the liquid is absorbed to prevent anything from sticking to the bottom of the pan.

   
5. It should take about 12-minutes total for the orzo to cook.

   
6. Transfer the orzo to a large bowl and stir in the peas and 1 Tbsp of the olive oil. Cool completely.

   
7. Heat 1 Tbsp olive oil in a heavy medium skillet over high heat. Add the shrimp and sprinkle with the paprika and a little kosher salt.

   
8. Saute until the shrimp is opaque, about 2 minutes. Remove from the heat and let cool slightly.

   
9. Stir the shrimp and all the oil and spices from the pan into the orzo bowl, breaking up the pasta as you stir it.

   
10. Mix in the red pepper, tomatoes, chorizo, green onions and parsley. Drizzle 2 Tbsp sherry vinegar and 1 Tbsp olive oil over all. Season the salad with ground pepper and stir to combine.

    

Recipe Notes

* Note regarding pricing: The fresh herbs used in this recipe are from my garden which is why there is no price listed. The price for the pantry items such as vinegar takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle.

** All prices in US dollars.