Summer paella salad from Make It Ahead: A Barefoot Contessa Cookbook (page 80) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Zucchini and goat cheese tart

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ezair92 on September 18, 2021

    This is one of my favorite salads. Depending on my guests and their dietary needs or likes I have adjusted the protein and no matter what is in it it never fails to receive compliments.

  • pattig on August 05, 2019

    I used Silva Spanish chorizo sliced 1/4" thick & sauted & drained before adding to salad. Made a day ahead and served slightly cold. Would be better at room temp. I also used arborio rice & it was slightly mushy. Try sauteing smaller chicken pieces after the chorizo for more flavorful chicken.

  • anya_sf on October 12, 2017

    I made 1/2 recipe, one day ahead. I used canned low-salt chicken broth, so I reduced the salt a bit. My kielbasa was just Hillshire Farm, so I browned the slices to add some flavor. Omitted the mussels. The paella was very flavorful, and I did not need to adjust the seasoning. The rice was a bit mushy, but not too bad. It was better at room temperature than cold from the fridge. Two of us ate it all for dinner. Very tasty.

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