Basque Salad

Recipe By : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

12 green onions with tops -- thinly sliced

1 teaspoon whole saffron -- scant

2 cups converted rice

1 1/2 teaspoons salt

4 cups chicken stock

1 pound medium size raw shrimp -- shelled/deveined

1/4 pound hard sausage (salami, pepperoni or other) -- in julienne strips

1/2 pound prosciutto -- thinly sliced

1 green bell pepper -- cored/julienned

1 red bell pepper -- cored/julienned

1/2 cup chopped parsley

salt -- to taste

3/4 teaspoon fresh ground black pepper

Heat oil in a heavy pot. Add green onions and sauté over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

Add the rice and stir, coating grains well with oil. Season with 1 ½ teaspoons salt, pour in chicken stock and stir. bring to a simmer, cover 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.