🔕 🔔

My Basket ()

All questions

Appropriate side dish or salad with paella

I'm looking for a vegetable side dish or salad that will go well with paella. Something relatively simple would be appreciated.

asked by Christine over 5 years ago
10 answers 112701 views
0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added over 5 years ago

Juli's salad sounds wonderful! I also am addicted to arugula and usually serve with some peeled, sliced pears and a bit of crumbled blue cheese, although the orange dressing would be a lovely complement to the paella.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Paella is a heavy dish, usually served by itself. May be an appetizer with some pears and blue cheese as wssmom says or serrano with cantaloupe. Don't overcomplicate it, the paella if well done is the star of the dinner.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

I like the salads for a clean taste to offset (and enhance) the richness of the paella.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added over 5 years ago

My basic dressing - can be multiplied. Pile greens of your choice (I like red leaf, bibb with some watercress on plate, mix with dressing to coat, sprinkle marcona almonds (i usually dont toast them), and using vegetable peeler shave chhese on top. Dressing can be made up 2 days ahead & refrigerated. I do add some minced shallots and sometimes a bit of dijon mustard.
For the vinaigrette:
6 Tbs. extra-virgin olive oil
2 Tbs. sherry wine vinegar
1/2 tsp. salt
Freshly ground pepper, to taste
I also found this: http://www.williams-sonoma...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added over 5 years ago

Agree with salad perhaps with shaed Manchego and Marcona Almonds with a Spanish Sherry Vingarette.

4cc38b64 6692 42be 81f7 24b3e7bcda7f  img 2088
added over 5 years ago

Do you have a recipe for that salad?

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 5 years ago

or maybe some hearts of palm and/or artichoke hearts

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I make paella all the time, usually cooked outside. What I like to serve alongside is a tray of big, fat green olives with roasted marcona almonds and some ridiculously wonderful boquerones (white anchovies in vinegar). It's the knockout punch before your guests even get to the paella. Then they are down for the eight count.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

I think paella is complete by itself. In our house we often serve boquerones as a starter before the paella. Then a brûlée for dessert.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.