Paella rice salad

Delight in a flavorful paella rice salad bursting with vibrant colors, robust flavors, and delightful textures. A perfect blend of Mediterranean-inspired ingredients awaits.

Ingredients:

• 3 cups water
• 1 teaspoon kosher salt
• Large pinch saffron threads
• 1 1/2 cups arborio rice or short-grain white rice
• 1/2 cup sherry wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 cup fresh or frozen peas, cooked and cooled
• 2 red bell peppers, diced
• 1/2 cup packed fresh Italian parsley leaves, chopped
• 1 tablespoon dried oregano

Instructions:

1. In a medium saucepan, heat the water and salt until it reaches a boiling point. Once the water is boiling, mix in a small amount of saffron. Put in the rice, lower the heat, cover the saucepan, and let it cook until the rice is slightly soft (approximately 20 minutes).
2. While the rice is cooking, combine vinegar and mustard in a large bowl using a fork. Slowly pour olive oil into the bowl in a thin stream while continuously whisking with the fork to create an emulsion. Add the peas, bell peppers, parsley, and oregano to the bowl. Once the rice is ready, transfer it to the bowl and mix it thoroughly with the dressing and other ingredients. Allow the rice to cool down to room temperature before serving. Alternatively, you can refrigerate it for up to one day before serving.

Summary:

• Calories: 2223 kcal
• Fat: 112 g
• Protein: 30 g
• Carbs: 270 g
• Potassium: 1235 mg
• Magnesium: 208 mg