Paella Salad with Turkey and Chorizo
This succulent, hearty salad will make you wish you had leftover turkey every day. It’s an unexpected, imaginative twist on a classic Spanish dish, and a total crowd-pleaser. Olé!
1 cup Bomba or Arborio rice
1/4 cup kosher salt plus 2 tsp salt
1/8 tsp saffron
1/4 cup dry white wine
1 garlic clove, finely minced
1 Tbsp sherry vinegar
2 Tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 tsp pepper
8 oz cooked turkey or chicken meat, cut into 1-inch pieces
8 oz chorizo, cooked and crumbled
3 scallions, finely sliced
1 cup green peas, cooked
1/3 cup green olives with pimentos, sliced thin
1/2 cup diced roasted red peppers
2 Tbsp finely chopped Italian parsley
Place the rice in a strainer and rinse under cold water until the water runs clear.
Bring a large pot of water to a boil. Add 1/4 cup of the salt. (The rice is cooked like pasta in this recipe with lots of water that will not be absorbed.)
Add the rice, bring back to a boil, then turn down and cook over low heat until the rice is tender, about 18-20 minutes.
Immediately pour the rice into a colander or strainer in the sink to discard the excess water. Rinse under cold water until the rice has cooled. Let it drain another 5 minutes to get rid of excess moisture.
Place in a large bowl and hold in a cool place.
Toast the saffron threads in a small saucepan over medium-high heat for 1 to 2 minutes. Add the white wine and cook until the mixture has reduced to 2 tablespoons. Add the remaining 2 teaspoons of salt, stir to dissolve, then set the mixture aside to cool in a medium-size bowl. When cool, whisk in the garlic, sherry vinegar and lemon juice. Still whisking, drizzle in the olive oil, then the pepper.
Add the turkey, chorizo, scallions, green peas, green olives and roasted red peppers to the rice and mix together. Whisk together the dressing, then pour over the rice mixture. Stir together, tasting for seasoning. Adjust with additional salt, lemon juice and/or pepper. Top with the chopped parsley.