Barefoot Contessa Summer Paella Salad

Barefoot Contessa Summer Paella Salad is made with chicken stock, saffron, shrimp, mussels, kielbasa, red and yellow peppers, and lemon juice. This recipe creates a flavorful and festive cold paella salad. It takes about 2 hours and 20 minutes to prepare and serves 6 to 7.

Barefoot Contessa Summer Paella Salad Ingredients

• 4 cups good chicken stock, preferably homemade
• 1 teaspoon dried fennel seeds
• ½ teaspoon curry powder
• ½ teaspoon saffron threads
• ½ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 3 tablespoons good olive oil
• 1½ cups chopped red onion (1 large)
• 1 tablespoon minced garlic (3 cloves)
• 1½ cups long-grain white rice, such as Carolina
• 2 boneless, skinless chicken breasts, 1-inch-diced
• 1 pound (16- to 20-count) shrimp, peeled and deveined
• 1 cup (½-inch-diced) celery
• 1 cup sliced scallions, white and green parts (5 scallions)
• 1 cup frozen peas, such as Birds Eye Garden Peas
• 1 Holland red bell pepper, cored, seeded, and ¾-inch-diced
• 1 Holland yellow bell pepper, cored, seeded, and ¾-inch-diced
• 8 ounces kielbasa, sliced diagonally ¼ inch thick
• ¾ cup pitted Kalamata olives
• ½ cup freshly squeezed lemon juice (3 lemons)
• ½ pound mussels, scrubbed and debearded

How To Make Barefoot Contessa Summer Paella Salad

1. Prepare the Stock: Combine chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, salt, and pepper in a large saucepan, bring to a simmer, then remove from heat and set aside.
2. Cook Aromatics: Heat olive oil in a Dutch oven, add red onion, and cook for 5 minutes. Add garlic and cook for 1 more minute.
3. Add Rice: Stir in the rice and cook for 2 minutes. Add the stock mixture, bring to a boil, lower heat, and simmer covered for 10 minutes.
4. Cook Chicken: Stir in diced chicken, cover, and cook for 10 minutes.
5. Add Shrimp: Stir in shrimp, cover, and simmer for 5 minutes until shrimp are barely cooked and rice is nearly tender. Turn off heat, cover, and let sit for 15 minutes.
6. Mix Salad Base: In a large bowl, combine celery, scallions, peas, red and yellow peppers, kielbasa, and olives.
7. Combine with Rice: Stir warm rice mixture into the vegetable mixture. Add lemon juice and let cool.
8. Cook Mussels: Boil ½ cup water in a saucepan, add mussels, cover, and simmer for 4–5 minutes until mussels open.
9. Finish Salad: Add mussels to the salad, cover, and let sit at room temperature for 1 hour. Taste and adjust seasoning before serving.

Recipe Tips

• Use Fresh Stock: Homemade chicken stock adds deeper flavor than store-bought.
• Even Cuts: Dice chicken and vegetables evenly for consistent texture.
• Cook Mussels Last: Add mussels just before the final mix to keep them tender.
• Cool Properly: Let the rice cool slightly before mixing to prevent overcooking vegetables.
• Make Ahead: This salad improves in flavor after sitting; perfect for prepping early.

What To Serve With Paella Salad

This paella salad pairs well with crusty bread, a fresh green salad, chilled rosé or white sangria, and a light fruit dessert like sorbet or fresh berries.

How To Store Paella Salad

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Not recommended, as the texture of the rice and seafood will degrade upon thawing.

Paella Salad Nutrition Facts

• Calories: 480
• Total Fat: 20g
• Saturated Fat: 4g
• Carbohydrates: 40g
• Sugar: 4g
• Protein: 32g
• Sodium: 950mg

FAQs

Can I use different seafood in this salad?
Yes, you can substitute scallops or clams for shrimp or mussels based on preference or availability.

Do I have to use saffron?
Saffron adds signature flavor and color, but a pinch of turmeric can be used in a pinch for color.

Is this salad served hot or cold?
It is meant to be served at room temperature, making it perfect for picnics and parties.

Can I prepare this without shellfish?
Yes, you can skip shrimp and mussels or substitute with chicken or vegetarian options.

How far in advance can I make it?
You can prepare the salad up to 3 days in advance and store it in the refrigerator.

Try More Recipes:

• Barefoot Contessa Winter Slaw
• Barefoot Contessa Quinoa Tabbouleh With Feta
• Barefoot Contessa French Green Bean Salad With Warm Goat Cheese