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Easy Paella Salad

Easy Paella Salad

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A twist on a traditional Spanish comfort food makes a great summer make-ahead recipe. Perfect for entertaining as it makes enough for a crowd. And you can make it up to 8 hours ahead, giving you plenty of time for party prep. Swanson broth and saffron give the rice a deep, rich flavor while a touch of lemon at the end brightens the dish.

serves 14 people


cost per recipe: $23.17

The price is determined by the national average.

  • 3

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    tablespoon smoked paprika

  • 1

    tablespoon minced garlic

  • 1 1/2

    cups uncooked long grain white rice

  • 4

    cups Swanson® Chicken Broth

  • 1/2

    teaspoon saffron

  • 1/2

    teaspoon crushed red pepper

  • 2

    skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1

    pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined

  • 8

    ounces kielbasa, sliced

  • 1

    cup frozen peas, thawed

  • 1

    medium red bell pepper, diced (about 1 cup)

  • 1

    cup pitted kalamata olives

  • 1/2

    cup lemon juice

  • 1/2

    teaspoon salt

view nutrition info

How to Make It

Step 1

Heat the oil in a 5-quart saucepan over medium heat.  Add the onion and paprika and cook for 5 minutes or until tender-crisp.  Add the garlic and rice and cook and stir for 2 minutes.  Add the broth, saffron and crushed red pepper and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes.  

Step 2

Stir in the chicken.  Cover and cook for 10 minutes.  Stir in the shrimp and kielbasa.  Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender.  Remove the saucepan from the heat.  Let cool for 15 minutes.

Step 3

Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl.  Season with the salt.  Serve immediately or cover and refrigerate for up to 8 hours.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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