Sauteed Shrimps and Chicken Rice Salad

Sauteed Shrimps and Chicken Rice Salad

Course Main Course


  • 20 Medium Sized Shrimps
  •  oz. Chicken Breast
  • 8 oz. Iberia Basmati Rice
  • 4  tbsp Iberia Organic Extra-virgin Olive Oil
  • 1 Garlic Clove
  • 1  oz Chopped Fresh Chives
  • 1 oz Chopped Parsley
  • 1 tbsp Paprika


  • Start by boiling the rice.
    Fill a medium sized pot with water, then put it on high heat until the water boils.
    Add 1 tbsp of salt to the water. Now you can pour 8 oz. Iberia Basmati rice in the boiling water.
    Stir and let cook for 10 minutes.
    In the meantime prepare the chicken breast:
    Cut 7 oz. Of chicken breast in half, then cut strips out of it, and finish the process by cutting it into dices, making sure to not cut the dices too big.
    Peel the garlic clove and crush it with the back of a knife, then chop it to make it become a soft paste, add it in a bowl, together with 2 tbsp of Iberia Premium Olive Oil, 1 tsp of salt and a pinch of black pepper.
    Peel 20 medium sized shrimps, and cut them in half, then again in half to get small shrimp strips, tosse them in the bowl with the chicken and add 1 tablespoon of paprika to give color and flavour.
    Strain the Iberia Basmati Rice and let it cool down.
    Heat 2 tbsp of Olive Oil in a large pan, then add all of the shrimps and the chicken dices, let it cook over high heat until they’re golden brown.
    Add 1 oz. Chopped fresh chives and 1 oz chopped Parsley.
    Pour the rice in the pan, mix everything well and taste, if needed add some salt.
    Serve cold garnished with fresh chives.

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