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1 cup frozen peas
2 284-mL cans undiluted chicken broth
240-mL bottle clam juice
1 cup dry white wine
1 tsp saffron threads
1 large onion, preferably Spanish
2 garlic cloves
2 jalapenos, or 1/2 to 1 tsp hot-red-chili-flakes
2 red bell peppers
2 green bell peppers
2 hot Italian or chorizo sausages, optional
1 tbsp olive oil
2 cups uncooked long-grain white rice
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp oregano leaves
4 plum tomatoes
4 green onions
3/4 cup chopped fresh cilantro, or basil
1/2 cup bottled sun-dried tomato salad dressing
salt
freshly ground black pepper
Measure out peas. Set on counter to thaw. Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup. Stir in saffron and leave on counter to steep. Finely chop onion, garlic and jalapeños. Seed and coarsely chop peppers. Slice sausages into thick rounds.
Heat oil in a large saucepan over medium heat. Add onion, garlic, jalapeños, peppers and sausages. Stir often just until sausages are lightly browned, 5 to 6 minutes. Stir in rice, paprika, thyme and oregano. Pour in saffron mixture. Increase heat to high and bring mixture to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes. Then spread out on a large baking sheet with shallow sides. Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.
Meanwhile, coarsely chop tomatoes. Thinly slice green onions. Chop coriander. Scrape rice into a large mixing bowl. Stir in tomatoes, green onions, peas, coriander and salad dressing. Add salt and pepper, if needed. Salad will keep well, covered and refrigerated, overnight. Serve with Spanish Shrimp-and-sausage Kebabs (also in the Recipe File).
Calories 260, Protein 7.8g, Carbohydrates 41.8g, Fat 6.4g, Fibre 3.1g, Sodium 644mg.
This cold party salad was inspired by Spanish paella. We found the combination of saffron-flavoured rice, sausages, tomatoes and peas irresistible when chilled. Go ahead and make it the day before and serve it straight from the fridge.