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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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From 'Meditarranean Fresh' by Joyce Goldstein. Use Basmati Rice instead of the short-grain paella rice. Makes a wonderful lunch dish or light summer supper. Ingredients:
6 chicken breast halves, small and skinless |
1 1/2 cups garlic vinaigrette |
3 1/4 cups water |
1/2 teaspoon saffron, crushed filaments |
2 cups basmati rice |
sea salt |
2 capsicums, cut into 1/4 inch dice |
1 onion, red and finely diced |
1 cup tomato, peeled and seeded and diced |
black pepper, freshly ground |
30 shrimp, medium shelled and deveined |
white wine |
1/2 cup olive, for garnish |
Directions:
1. Marinate chicken in 1/2 cup vineagrette for at least 4 hours or overnight. Broil or grill for about 3 minutes per side. When cool, cut the chicken into strips that are about 2 inches long and 1/2 inch wide. Set aside.
2. Put 1/4 cup water and saffron into a small saucepan and bring to a simmer over a high heat. Remove the pan from the heat and set aside to steep.
3. Wash the rice, drain it and place in a medium saucepan. Cover with 3 cups water and the saffron infusion and bring to boil over a high heat. Add salt to taste, lower heat, and cover the pan. Cook over a low heat for 12 - 15 minutes, until all the water has absorbed.
4. When the rice is cooked and still warm, toss it in a large bowl with most of the remaining vinaigrette. Add the capsicum, onion and tomatoes and toss well. Season to taste with salt and pepper.
5. In a large skillet over medium high heat, poach the shrimp in wine or water to cover until they turn pink, about 3 minutes. Or brush with vinaigrette and grill.
6. Toss the chicken and shrimp with the remaining vinaigrette.
7. Distribute the rice salad among 6 plates or place on a large platter. Top with chicken and shrimp and garnish with olives if desired.
8. Serve warm or at room temperature.
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