Ingredients
Saffron vinaigrette:
1/4 c. chicken broth or water
2 pinches saffron threads, toasted then ground
1/4 c. Spanish sherry vinegar
2 cloves garlic, finely chopped
3/4 c. extra virgin olive oil
1/2 t. salt
Paella:
2 1/4 c. chicken broth or water
1 1/2 c. germinated brown rice
1/2 t. salt
1 pound large shrimp
2 tomatoes, seeded, diced
1 yellow or orange bell pepper, diced
1 green bell pepper, diced
3/4 c. sliced green onions
8 oz. frozen artichoke hearts, thawed, sliced lengthwise
6 oz. cured serrano or prosciutto ham, chopped
1 t. crushed red pepper (optional)
2 lemons, in wedges
Preparation
In medium saucepan with tight fitting lid, bring broth and rice to a boil. Stir in salt; reduce to very low heat and 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 in saffron vinaigrette and cool.
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 & de-vein shrimp. Cut in half lengthwise.
When all ingredients are at room temperature, fold shrimp,tomatoes, peppers, onion, artichokes, ham and crushed red pepper into rice. Salad can be prepared early in the day and refrigerated in a tightly sealed container. Return to room temperature before serving.
To serve, heap in paella pan or on a serving platter; garnish with lemon wedges.
TOP: Substitue other ingredients you have on hand: chicken, pork, chorizo, green beans, peas and more.
