Vibrant Paella Salad with a Zesty Paprika Dressing

This vibrant and zesty Paella Salad is delicious dish for warmer days that has the added benefit of being gluten and dairy free. The ingredients list is quite long, but don’t be put off - with a little preparation beforehand, it really doesn’t take that long to make it.

At the heart of this salad is saffron rice, the star of traditional paella. Saffron, renowned as the world's most expensive spice due to its by-hand harvesting process, has been prized for centuries for its remarkable health benefits. It's a potent antioxidant, protecting cells from free radical damage, lifting moods, easing PMS symptoms like headaches and anxiety, and even boasting aphrodisiac properties!

Prawns are another common ingredient in paella dishes though you could easily substitute them here for cooked squid rings, mussels, fish, chickpeas or firm tofu. Prawns are not just low in calories but also packed with protein and healthy omega-3 fats, along with an array of vitamins and minerals, notably iodine essential for thyroid health.

Adding to the nutritional ensemble are green peas, tiny powerhouses of nutrition. An 80g serving offers 4.5g of fibre and 4.3g of protein and also delivers over 10% of your daily folate and vitamin C requirements. They stand out as one of the finest plant-based protein sources, making them incredibly satiating.

To complete this salad, a generous sprinkling of wild rocket adds a bitter kick. Rocket leaves, renowned for their digestive prowess, kickstart healthy digestion as soon as their bitter flavour hits your palate. They signal to your digestive system to start the production of digestive juices, including stomach acid and bile for fat digestion. Some people find that a small bitter-leaf salad prior to meals can help to alleviate bloating, heartburn, and indigestion symptoms. Like green peas, rocket is brimming with nutrients including calcium, potassium, folate, and vitamins A, C, and K. Enjoy it liberally, drizzled with a little olive oil, whenever the chance arises.

Image Credit: Amber Cotton

Ingredients:

For the Salad:

200g prawns, cooked and peeled
100g chorizo, sliced
250g cooked rice (preferably short-grain)
350ml chicken stock
A pinch of saffron threads
1 teaspoon smoked paprika (more if you like a pronounced flavour)
Broccoli spears, blanched
Handful of olives, pitted
4 generous handfuls of rocket leaves
150g cooked green peas
150g cooked French beans
100g artichoke hearts, drained and quartered
100g piquant peppers, sliced
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper

For the Dressing:

Juice and zest of 1 orange or lemon
1 teaspoon paprika
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1 cloves garlic, minced
Salt and pepper to taste

Instructions:

• Prepare the saffron rice: In a saucepan, bring the chicken stock to a simmer. Add the saffron threads and stir until dissolved. Add the cooked rice to the saffron-infused chicken stock and stir to combine. Let it simmer gently for a few minutes until the rice absorbs the flavours. Remove from heat and let it cool slightly.

• Cook the chorizo: In a frying pan over medium heat, add the sliced chorizo and cook until it starts to release its oils and turns slightly crispy, about 3-4 minutes. Remove the chorizo from the frying pan and set aside.

• Prepare the dressing: In a small bowl, whisk together the lemon juice, paprika, red wine vinegar, olive oil, maple syrup, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.

• Assemble the salad: In a large salad bowl, combine the saffron rice, cooked prawns, blanched broccoli spears, olives, chopped flat leaf parsley, cooked peas and French beans, peppers and artichoke hearts. Sprinkle with paprika and rocket leaves and toss gently to combine.

• Drizzle with dressing: Drizzle the salad with the prepared lemon-paprika dressing and toss again to evenly coat all ingredients.

• Serve: Divide the Zesty Paella Salad into individual plates or bowls and serve immediately, garnished with extra paprika and orange or lemon wedges.