Recipe: Summer seafood paella salad with saffron rice

SUMMER SEAFOOD PAELLA SALAD WITH SAFFRON RICE

Serves 2 or 3 as a main course.

Shrimp, scallops and grilled peppers combined with saffron rice pilaf make a sensational salad that recalls Spanish paella. You can substitute diced white-fleshed fish, such as sea bass or sole, for the scallops or the shrimp. Serve in a bowl or spoon over a bed of fresh baby greens.

• 1/4 tsp. crushed saffron threads (2 pinches)

• 21/2 c. boiling water, divided

• 4 to 5 tbsp. extra virgin olive oil, divided

• 1 lb. medium shrimp, shelled

• Salt and freshly ground pepper

• 2 small zucchini, cut in 1/2-in. dice

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 11/4 c. uncooked long-grain white rice

• 1 c. thawed frozen or cooked fresh peas

• 2 red bell peppers, grilled, peeled (see below) and cut in strips

• 4 plum tomatoes, diced small

• 2 tbsp. chopped Italian parsley

• 1 to 2 tbsp. fresh lemon juice, or to taste

Directions

Add saffron to 1 cup boiling water; cover and let stand while you prepare remaining ingredients.

Heat 2 tablespoons oil in a large sauté pan, large wide saucepan or deep skillet over medium-high heat. Add shrimp, scallops, salt and pepper, and sauté about 2 minutes, tossing often. Remove with a slotted spoon. Add zucchini, salt and pepper to pan and sauté about 2 minutes. Remove with slotted spoon.

Add 1 tablespoon oil to pan. Add onion and cook over medium heat about 5 minutes or until soft but not brown. Add garlic and rice and cook over low heat, stirring, about 3 minutes or until grains begin to turn white.

Pour saffron in its liquid and remaining 11/2 cups boiling water over rice and stir once. Add thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, cover tightly and simmer, without stirring, for 15 minutes. Scatter shrimp, scallops, zucchini and peas over top. Cover and simmer for 3 minutes or until rice is tender and liquid is absorbed. Discard thyme sprig.

If making the salad in advance, remove it from the refrigerator about 15 minutes before serving and adjust the seasoning again. Serve garnished with lemon quarters.

To grill peppers: Heat grill or preheat broiler with rack 2 to 4 inches from heat source, or far enough so peppers just fit. Broil or grill peppers for about 15 minutes, turning every 3 or 4 minutes, until their skins are blistered and charred but do not let them burn. Transfer peppers to a bowl and cover bowl; or put them in a paper or plastic bag and close bag. Let stand for 10 minutes. Peel peppers using paring knife. Halve peppers, discard seeds and ribs, and pat dry. Do not rinse.

BOWTIE PASTA AND CHICKPEA SALAD WITH VEGETABLES AND FRESH HERBS

Serves 3 to 4 as a main course; 5 to 6 as a side dish.

All kinds of beans, from white to brown to pink beans to chickpeas (garbanzo beans) are good in this salad version of Italian pasta e fagioli, which makes a delightful vegetarian main course or accompaniment for grilled chicken or steak. Vary the proportion of beans, as well as the selection of vegetables and herbs, to your taste. Other good additions are cooked green beans and baby lima beans.

• Salt and freshly ground pepper

• 6 or 7 tbsp. extra-virgin olive oil, divided

• 2 large carrots, diced

• 2 green or yellow zucchini, or 1 of each, diced

• 1 or 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed

• 1/4 c. minced green onions

• 2 tbsp. chopped Italian parsley

• 2 tbsp. chopped fresh basil leaves

• 3 tbsp. strained fresh lemon juice

Directions

In the same pot, boil 2 cups water and add carrots. Cook over medium heat for 5 minutes or until just tender. Drain well and add to bowl of pasta.

Heat 2 tablespoons oil in a skillet. Add zucchini, salt and pepper, and sauté over medium heat for 2 minutes or until just crisp-tender. Transfer to bowl of pasta.

Add chickpeas, tomatoes, green onions, half the parsley and half the basil to bowl of pasta.