Basque Saladethnic, rice, salads 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: |
