Ina Garten Paella Salad

barefoot contessa Paella Salad

Ina Garten Paella Salad, a recipe from Spanish cuisine. Ina Garten made this recipe from many ingredients such as chicken breasts, shrimp, rice, and much more. this recipe needs a little bit of concentration but is not hard to make. For our cook newbies just follow the steps and you will make your Paella Salad perfectly.

Feel free to leave a comment if you have questions or tips.

More Ina Garten Recipe:

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Paella Salad
Paella Salad

What Is Ina Garten Paella Salad

Is Ina Garten Paella Salad recipe is a combination between chicken, shrimp, rice, and sauce that contains vegetables. You make the sauce first by cooking the chicken stock with fennel seeds, curry powder, saffron, red pepper flakes, and some salt and black pepper. After that, you cook the rice with chicken breasts and shrimp in a garlic and onion mixture.

After you cook all of those, add the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olive.

finally, cook the mussels in boiled water until open, then add them to the salad.

Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors mixed to blend before serving. 

This is how ina Garten made this delicious Paella Salad. For more recipes, you can buy one of Ina Garten’s cookbooks and enjoy cooking her recipes.

What Kind of Rice is Best For Paella Salad?

The best rice that works well for Ina Garten paella salad is Bomba rice, also labeled as Valencia Rice or Rice de Valencia (Valencia is the region that Paella is said to have originated from). The other common rice is called Calasparra Rice (a region in Spain where it is grown).

You can buy Bomba rice from amazon:

Paella Salad
Paella Salad

Ina Garten Paella Salad Ingredients

  • 4 cups good chicken stock, preferably homemade 
  • 1 teaspoon dried fennel seeds  
  • 1/2 teaspoon curry powder  
  • 1/2 teaspoon saffron threads  
  • 1/2 teaspoon crushed red pepper flakes  
  • Kosher salt and freshly ground black pepper  
  • 3 tablespoons good olive oil  
  • 1 1/2 cups chopped red onion (1 large)  
  • 1 tablespoon minced garlic (3 cloves)  
  • 1 1/2 cups long-grain white rice, such as Carolina  
  • 2 boneless, skinless chicken breasts, 1-inch-diced  
  • 1 pound (16- to 20-count) shrimp, peeled and deveined  
  • 1 cup (1/2-inch-diced) celery  
  • 1 cup sliced scallions, white and green parts (5 scallions)  
  • 1 cup frozen peas, such as Birds Eye Garden Peas  
  • 1 Holland red bell pepper, cored, seeded, and 3/4-inch-diced  
  • 1 Holland yellow bell pepper, cored, seeded, and 3/4-inch-diced  
  • 8 ounces kielbasa, sliced diagonally 1/4 inch thick  
  • 3/4 cup pitted Kalamata olives  
  • 1/2 cup freshly squeezed lemon juice (3 lemons)  
  • 1/2 pound mussels, scrubbed and debearded  

How To Make Ina Garten Paella Salad

  1. In a large saucepan or pot, combine all of the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon fresh ground black pepper.
  2. Bring to a simmer about 5 to 7 min then remove from the heat, and set aside. 
  3. Heat the olive oil in a Dutch oven, such as Le Creuset, add the onion, and cook over medium-low heat for 5 minutes, until tender not browned. 
  4. Add the garlic and cook for 2 minutes. 
  5. Add the rice and cook for 3 to 4 minutes. 
  6. Add the stock mixture, bring to a boil, lower the heat, and simmer covered for about 15 minutes. 
  7. Add in the chicken, cover, and cook for 10 minutes. 
  8. Add in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. 
  9. Turn off the heat, cover, and allow to sit for 15 minutes.
  10. Now, in a large bowl (a very large one), combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives(green or black). 
  11. Add in the cooked rice mixture and the lemon juice and set aside to cool. 
  12. Boil about 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for about 4 to 5 minutes, until the mussels open. 
  13. Season the salad with mussels. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors mixed to blend. 
  14. Add seasonings if needed and serve at room temperature.
Ina Garten Paella Salad

How To Store Ina Garten Paella Salad?

You can store leftover Ina Garten Paella Salad in an airtight glass container in the fridge or freezer. You need to let the paella salad cool to room temperature before storing it, and remove any shells before putting them in the airtight container. 

Properly stored Paella salad will last for 3-4 days in the fridge or 3 months in the freezer.

How To reheat Paella Salad

While we’ve heard so many people talk about eating cold Ina Garten Paella Salad, we do not recommend doing this. As with any food that has been left alone for a few days, there is a risk of food poisoning. You need to reheat until at least become a little warm.

You can reheat Ina Garten Paella Salad in the oven, put it in an oven-safe dish and sprinkle 2-3 tablespoons of water over it. Cover the paella salad plat with a lid or foil and put it in the oven at 300°F. Heat the paella salad for 10 minutes and avoid stirring it too much.

Try More Recipes:

What To Serve Ina Garten Paella Salad?

Ina Garten Paella Salad may be considered a complete dish by itself, but that doesn’t mean that you can serve it with other side dishes. You can serve Ina Garten Paella Salad with fried veggies, roasted red peppers, and roasted French bread. If you want an authentic Paella party, you can serve it with Mozzarella sticks and some dipping sauce or fried sweet Plantain slices.

List of best side dishes that you can serve with Ina Garten Paella Salad:

Ina Garten Paella Salad
Ina Garten Paella Salad

Ina Garten Paella Salad Nutrition Facts

Serving Size: 1 serving

  •  Calories 447.0
  •  Total Fat 30.6 g
  •  Saturated Fat 6.0 g
  •  Polyunsaturated Fat 2.5 g
  •  Monounsaturated Fat 16.2 g
  •  Cholesterol 76.1 mg
  •  Sodium 428.6 mg
  •  Potassium 301.9 mg
  •  Total Carbohydrate 29.3 g
  •  Dietary Fiber 2.9 g
  •  Sugars 2.0 g
  •  Protein 14.9 g

Ina Garten Paella Salad

Difficulty:IntermediatePrep time: 30 minutesCook time:1 hour Rest time:1 hour Total time:2 hours 30 minutesServings:6 servingsCalories:447 kcal Best Season:Available

Ingredients

Instructions

  1. In a large saucepan or pot, combine all of the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon fresh ground black pepper.
  2. Bring to a simmer about 5 to 7 min then remove from the heat, and set aside. 
  3. Heat the olive oil in a Dutch oven, such as Le Creuset, add the onion, and cook over medium-low heat for 5 minutes, until tender not browned. 
  4. Add the garlic and cook for 2 minutes. 
  5. Add the rice and cook for 3 to 4 minutes. 
  6. Add the stock mixture, bring to a boil, lower the heat, and simmer covered for about 15 minutes. 
  7. Add in the chicken, cover, and cook for 10 minutes. 
  8. Add in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. 
  9. Turn off the heat, cover, and allow to sit for 15 minutes.
  10. Now, in a large bowl (a very large one), combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives(green or black). 
  11. Add in the cooked rice mixture and the lemon juice and set aside to cool. 
  12. Boil about 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for about 4 to 5 minutes, until the mussels open. 
  13. Season the salad with mussels. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors mixed to blend. 
  14. Add seasonings if needed and serve at room temperature.
Keywords:Ina Garten Paella Salad, Paella Salad
Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 447
% Daily Value *
Total Fat 30g47%
Saturated Fat 6g30%
Cholesterol 76mg26%
Sodium 428mg18%
Potassium 301mg9%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 2g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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