Parsley Salad
Source: Shape Magazine.
Ingredients
- 4 ounces cherry tomatoes (about 3/4 cup), halved
- 1 bunch parsley, stems removed
- 1 red onion, thinly sliced
- 1/2 cup cooked and shelled fava beans
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 350 F. In a paella or wide ovenproof saute pan, heat oil over medium. Add onion, clams, mussels, and a pinch of salt; stir for 5 to 7 minutes. Add rice, stirring until coated. Add remaining ingredients and bring to a simmer.
- Remove pan from heat, cover with foil, and bake on the center rack of the oven for 30 minutes, removing foil halfway through.
- Prepare parsley salad (optional). In a small bowl, toss tomatoes, parsley leaves, and remaining ingredients.
- Spoon paella onto six plates, dividing seafood evenly. Top with parsley salad (if using).
