Basque salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 12 | Green onions with tops -- | |
| Thinly sliced | ||
| 1 | teaspoon | Whole saffron -- scant |
| 2 | cups | Converted rice |
| 1½ | teaspoon | Salt |
| 4 | cups | Chicken stock |
| 1 | pounds | Medium size raw shrimp -- |
| Shelled/deveined | ||
| ¼ | pounds | Hard sausage (salami, |
| Pepperoni or other) -- in | ||
| Julienne strips | ||
| ½ | pounds | Prosciutto -- thinly sliced |
| 1 | Green bell pepper -- | |
| Cored/julienned | ||
| 1 | Red bell pepper -- | |
| Cored/julienned | ||
| ½ | cup | Chopped parsley |
| Salt -- to taste | ||
| ¾ | teaspoon | Fresh ground black pepper |
Directions
Heat oil in a heavy pot. Add green onions and saute over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer. Add the rice and stir, coating grans well with oil.
Season with 1½ teaspoons salt, pour in chicken stock and stir.
bring to a simmer, cove and cook over Low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper. Toss well. Arrange on a large platter and serve at room temperature.
Recipe By : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217 From: