Parsley Salad (Shape Magazine)

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

1. 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.
2. Remove pan from heat, cover with foil, and bake on the center rack of the oven for 30 minutes, removing foil halfway through. 
3. Prepare parsley salad (optional). In a small bowl, toss tomatoes, parsley leaves, and remaining ingredients.
4. Spoon paella onto six plates, dividing seafood evenly. Top with parsley salad (if using).