Paella Salad (Gluten-Free)

Ingredients

• 1 cup Arborio rice
• 2 cups Chicken broth
• 0.5 lb Shrimp, peeled and deveined
• 4 oz Gluten-free chorizo, sliced
• 1 medium Red bell pepper, diced
• 0.5 cup Green peas, frozen
• 0.5 cup Artichoke hearts, quartered
• 0.25 tsp Saffron threads
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 0.5 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup Arborio rice, 2 cups Chicken broth, and 0.25 tsp Saffron threads. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let cool completely.
2. 2While the rice is cooking, heat 1 tbsp of the Olive oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 4 oz Gluten-free chorizo, sliced, and cook for 3-5 minutes, until browned and slightly crispy. Add the 0.5 lb Shrimp, peeled and deveined, to the skillet and cook for another 2-3 minutes, until the shrimp turn pink and opaque. Remove the chorizo and shrimp from the skillet and set aside to cool slightly.
3. 3In a large bowl, combine the cooled rice, the cooked chorizo and shrimp, 1 medium Red bell pepper, diced, 0.5 cup Green peas, frozen, and 0.5 cup Artichoke hearts, quartered.
4. 4In a small bowl, whisk together the remaining 2 tbsp Olive oil, 2 tbsp Lemon juice, 0.5 tsp Smoked paprika, 0.5 tsp Salt, and 0.25 tsp Black pepper until well combined.
5. 5Pour the dressing over the salad ingredients in the large bowl. Toss gently to combine all the ingredients evenly.
6. 6Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

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