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Basque Salad

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  Olive oil 1⁄4 Cup (4 tbs)
  Scallions 12 , thinly sliced (With Green Tops)
  Saffron 1 Teaspoon
  Rice 2 Cup (32 tbs)
  Chicken stock 4 Cup (64 tbs)
  Raw shrimp 1 Pound (Shelled Deveined)
  Hard sausage 1⁄4 Pound (Salami, Pepperoni Or Other)
  Prosciutto 1⁄2 Pound, thinly sliced
  Green pepper 1 , stemmed, cored and cut into thin julienne
  Red pepper 1 , stemmed, cored and cut into thin julienne
  Chopped parsley 1⁄2 Cup (8 tbs)
  Salt To Taste
  Ground black pepper 3⁄4 Teaspoon

Heat oil in a heavy pot.
Add scallions 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 grains well with oil.
Season with 1 1/2 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 thoroughly.
Arrange on a large platter

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Basque Salad Recipe