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Bastille Restaurant's Paella Salad
1 cup chopped onion
2 cloves garlic, minced
6 tablespoons oil
1 1/2 cups rice
3 cups chicken broth
1 teaspoon curry powder
1/2 teaspoon saffron (yellow food coloring can be substituted for color, but won't add the saffron flavor)
1/2 teaspoon salt 1/4 teaspoon Tabasco sauce
3/4 cup chopped green bell pepper
3-4 chopped green onions
3/4 cup chopped red bell pepper
1 small package frozen peas, thawed
1-1 1/2 cups mayonnaise
1-2 pounds shrimp or chicken, cooked and seasoned
Sauté onions and garlic in oil; add rice and brown.
Add chicken broth, curry powder, saffron, salt and Tabasco to above mixture. Bring to boil, let simmer 20-25 minutes until water is absorbed by rice.
Add green pepper, green onion, red pepper, peas, mayonnaise and shrimp or chicken to rice mixture.
Refrigerate until salad is chilled, to blend flavors, before serving.
Makes 6 servings.
Source: Bastille Restaurant
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