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Paella Salad

Paella's piquant past
Spain's most symbolic dish, paella, was first cooked by farmers and field workers of the Valencia region of eastern Spain. A lunch-time meal prepared by the workers themselves, paella was made outdoors over a wood fire and incorporated whatever was handy around the countryside: tomatoes, onions, snails, rabbit, often beans for texture and a touch of saffron for color. Over time, paella evolved into more of a festive picnic dish including different varieties of the seafood so plentiful in Spain. Our new DHC Germinated Brown Rice makes the perfect base for paella, only we gave it a cool twist for the last days of summer!

Paella Salad
with shrimp, saffron, and DHC Germinated Brown Rice

Ingredients(8 servings)

Saffron vinaigrette
1/4 cup chicken broth or water
2 pinches of saffron threads, toasted, then ground
1/4 cup Spanish sherry vinegar
2 cloves garlic, finely chopped
3/4 cup DHC Núñez de Prado Extra Virgin Olive Oil
1/2 teaspoon salt

1. Heat 1/4 cup chicken broth or water to a simmer. Pour over saffron; steep saffron in hot liquid for 5 minutes.

2. In a small bowl, mix vinegar, garlic, and salt; whisk in olive oil until combined. Add saffron broth. Set aside until rice is ready.

2-1/4 cups chicken broth or water
1-1/2 cups DHC Germinated Brown Rice
1/2 teaspoon salt
1 pound large shrimp
2 tomatoes, seeded, then diced
1 yellow or orange bell pepper, diced
1 green bell pepper, diced
3/4 cup sliced green onions
8 ounces frozen artichoke hearts, thawed, then sliced lengthwise
6 ounces cured serrano or prosciutto ham, chopped
1 teaspoon crushed red pepper (optional)
2 lemons, cut into wedges

Paella Salad


1. To make lemons easier to squeeze and less likely to squirt, after cutting into wedges, trim off the thin white strip on the peak of each wedge.

2. Feel free to vary ingredients according to your taste. If seafood isn't for you, try chicken or pork instead. Not a ham fan? Chorizo or any other cooked, diced sausage makes a tasty replacement. No artichoke hearts? Toss in green beans or peas or any fresh seasonal vegetable.

Paella Salad

1. In a medium saucepan with a tight-fitting lid, bring broth and rice to a boil. Stir in salt; reduce to very low; cover. Cook until rice is tender and all liquid has been absorbed, about 30 minutes. Let stand 10 minutes. Stir to fluff. Put in a mixing bowl; fold saffron vinaigrette into rice; cool.

2. In a small saucepan, add shrimp and just enough water to cover. Bring to a boil. Remove from heat; let stand 5 minutes; drain. When cool enough to handle, peel and de-vein shrimp; cut in half lengthwise.

3. When all ingredients are at room temperature, fold shrimp, tomatoes, bell peppers, onions, artichokes, ham, and crushed red pepper into rice. Salad can be prepared early in the day and refrigerated in a tightly covered container. Return to room temperature before serving.

4. To serve, heap in a paella pan or on a serving platter; garnish with lemon wedges.