Paella Prawn Salad with Roasted Onions
3 quarts long grain rice, cooked
2 teaspoons turmeric
1/4 teaspoons saffron
Castilian Dressing (recipe follows)
2 pounds red onions, unpeeled
1 ounce or 2 tablespoons vegetable or olive oil
1 pound 4 ounces or 6 quarts of mixed greens
48 large prawns, shelled and grilled
2 pounds or 1-1/2 quarts tomatoes, cubed
1 pound or 3 cups cucumber, sliced
12 ounces or 3 cups green bell pepper, seeded,cut into julienne strips
12 ounces or 2 cups marinated and quartered artichoke hearts, drained
8 ounces or 1 cup white wine vinegar
3-1/2 ounces or 1/2 cup sugar
2 teaspooons tarragon
2 large garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups olive oil
Combine rice, turmeric and saffron until evenly mixed. Mix in 1 cup Castilian Dressing. Chill. Cut onions into thick wedges, rub with oil and spread out in pan. Roast at 400 degrees for 30 minutes or until roasted and tender; peel and trim off root. For each serving, line plate with 2 cups lettuce. Top with 1 cup saffron rice, then 4 prawns, 1/2 cup tomato, 1/4 cup cucumber, 1/4 green bell pepper, 6 artichoke quarters and 3 or 4 wedges roasted onions. Drizzle with 3 tablespoons Castilian Dressing.
Castilian Dressing: Combine vinegar, sugar, tarragon, garlic, salt and pepper in electric blender. With blender running, gradually blend in oil. Makes 3-1/4 cups.
Yield: 12 servings
Recipe and image provided by the National Onion Association.
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