Basque Salad

Basque Salad ( A Basque Recipe )

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 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


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