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Paella Salad

This salad version of the classic Spanish seafood dish uses only bold saffron-infused rice, veggies, and squid.

  • Servings: 4

Source: Martha Stewart Living, July/August 1995


  • 1/2 teaspoon saffron
  • 1 cup long grain white rice
  • 3 teaspoons salt
  • 4 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon ground cumin
  • 1 pound cleaned squid, bodies cut into 1/4-inch rings
  • 1 1/2 cups quartered cherry tomatoes (12 ounces)
  • 3 celery stalks, peeled and chopped into 1/4-inch dice
  • 1/4 cup tightly packed cilantro leaves, roughly chopped


  1. Crumble saffron into 2 cups of cold water in a medium saucepan with a tight-fitting lid. Stir in rice and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 12 to 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice and transfer to a bowl to cool.

  2. Whisk together lime and orange juices, olive oil, garlic, 1 teaspoon salt, pepper, and cumin. Pour over cooled rice and mix to combine.

  3. Bring a saucepan of cold water to a boil. Add remaining teaspoon salt and squid. Cook until squid is completely opaque, about 30 seconds. Drain and plunge into a bowl of ice water. Drain again, pat dry, and add to rice. Toss with remaining ingredients and serve.

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