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Basque Salad

basque, cheese, pork, rice, salads
spice

1/4 cup olive oil
12 green onions with tops --
1 thinly sliced
1 teaspoon whole saffron -- scant
2 cup converted rice
1 1/2 teaspoon salt
4 cup chicken stock
1 lb medium size raw shrimp --
1 shelled/deveined
1/4 lb hard sausage (salami,
1 pepperoni or other) -- in
1 julienne strips
1/2 lb prosciutto -- thinly sliced
1 green bell pepper --
1 cored/julienned
1 red bell pepper --
1 cored/julienned
1/2 cup chopped parsley
1 salt -- to taste
3/4 teaspoon fresh ground black pepper

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 1 1/2 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:

Yield: 8 servings

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