PAELLA SALAD

PAELLA SALAD

1/2 cup medium- or short-grained white rice
1/4 teaspoon salt
1/8 teaspoon crumbled saffron threads
1 (10-ounce) package green peas
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped (about 2 teaspoons)
3 cups diced cooked chicken and/or cooked peeled shrimp (about 1 pound)
1/2 (8-ounce) package chorizo, quartered lengthwise and cut crosswise in 1-inch pieces (about 3/4 cup)
OR
1/2 (8-ounce) package pepperoni, quartered lengthwise and cut crosswise in 1-inch pieces (about 3/4 cup)
1/2 cup pitted small green Spanish olives
1/2 cup piquillo peppers, cut in small pieces
8 cups mixed salad greens

SHERRY-PAPRIKA DRESSING
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Spanish paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a 2-quart saucepan, over high heat, bring 1 cup water, rice, salt and saffron to a boil. Cover and reduce heat to low; cook for 10 minutes. Add peas; cook until rice has absorbed all the liquid, about 5 minutes longer. Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon of the oil. Add garlic; cook and stir until golden. Stir in chicken and/or shrimp and chorizo until hot, about 5 minutes. Remove from heat; stir in olives, piquillo peppers and Sherry-Paprika Dressing. Arrange greens on a large platter. Spoon mixture onto greens; serve warm.

Sherry-Paprika Dressing: In a small bowl, combine ingredients and mix well.