Rice salad with chicken and shrimp

Almost like a paella salad. The rice is cooked with saffron and navy in a sort of lemon vinaigrette. Served with chunks of chicken breast and shrimp.
ingredients

Servings: 4
3 tablespoons olive oil
200 g of rice paella or risotto type
2 bags of ground saffron (0.1 g c / u)
50 ml dry white wine
400 ml of broth
1 bay leaf
100 g of green peas
100 g green beans
3 tablespoons lemon juice
2 tablespoons sherry vinegar

Salt, freshly ground black pepper
1 red pepper, 2 tomatoes
2 large romaine lettuce hearts
Chicken and Shrimp
250 g chicken breast
12 medium sized shrimp
2 cloves of garlic
2 tablespoons lemon juice
1 tablespoon olive oil
Salt, freshly ground black pepper
Round of lemon for garnish

Preparation method

Preparation: 1hora45min> Ready in: 1hora45min

Heat in a pan 1 and 1/2 tablespoons olive oil. Add rice and saffron and cook until sautee, stirring all the time. Add the wine, broth, 50 ml of water and bay leaf and simmer everything. Add the peas and green beans to the rice.
To make the marinade mix 1 and 1/2 tablespoons olive oil with the lemon juice and sherry vinegar and stir well. Season with salt and pepper. Loosen the rice and pour into a bowl. Pour the rice and mix marinade. Leave to marinate for an hour.
Cut the chicken into strips an inch wide, peel and clean the shrimp (see photos). Peel the garlic and cut into thin slices. Mix the breast, shrimp, garlic and a tablespoon of olive oil.
Sherry vinegar
The sherry vinegar flavor is mild but aromatic. It is prepared with sherry grapes and fermented in oak barrels. From lettuce to fish salads and vegetable salads or meat with sherry vinegar, all obtained a trait very aromatic and tasty.
How to Peel Shrimp
1 Remove first the head turning. Then take the shrimp pinning the tail with the other hand and put your thumb under the shell to separate. * 2 elaborates a small cut with a sharp knife in the back of the shrimp and with the same knife, or your finger, remove the black casings. * 3 Wash the shrimp running water and dry with paper towels. After prepare them as described in the recipe. * Wash the peppers and pártelo in pictures. Heat tomatoes and retírales slightly shell, pártelos in half, scrape out the seeds and cut into squares. Put salt and pepper to the rice salad, add the peppers and tomatoes. Wash the romaine lettuce hearts, shake them out to dry and separate the leaves. * Heat a skillet 3 tablespoons oil, fry lightly on both sides breast strips with garlic. Add shrimp and fry lightly. Remove the garlic and continue frying until everything is cooked. Place on a large plate of lettuce leaves and it distributes rice salad with chicken and shrimp. Serve.
Rice salad with mushrooms
200 g of rice prepared as described in the main recipe without saffron or chicken broth, vegetable broth but. Prepare rice with marinade 3 tablespoons green pesto, 2 tablespoons white wine vinegar, 2 tablespoons olive oil and season with salt and pepper. Lava pártelas two pumpkins thin lengthwise into four, then cut them into 3 cm long. Lava 1/2 bunch parsley, pat dry and finely Picalo. Mix the salad with pumpkins and parsley; season. 300 to 400 g clean mold and cut into strips. Heat 3 tablespoons olive oil in a pan and fry the mushrooms for a while. Peel a clove of garlic and squeeze the juice and fry the mushrooms. Pour 100 ml of dry white wine. Season with salt and pepper and let it consume the wine and keep stirring the mushrooms. Distribute the lettuce leaves on 4 plates, salad served on them and add the fried mushrooms. Serve.
One suggestion:
Instead of shrimp can also use squid. It is a delicious alternative for people who must control their cholesterol levels. They are also good salmon or grilled swordfish pictures.