Saturday, November 24, 2007

Basque Salad

This is a great party dish for the holidays - it is almost like a cold paella salad. It has saffron, rice, shrimp, prosciutto, salami and can handle a variety of other items. So be creative!


2 bunches of green onions (scallions) – only use green part and chop into 1/4” pieces
1/4 cup olive oil
Pinch of saffron
2 cups converted white rice
4 cups chicken stock
1 tsp salt
3/4 tsp black pepper
1 medium green pepper – diced
1 medium red pepper – diced
4 oz hard sausage or salami – jullienned
8 oz prosciutto – thinly sliced and chopped
1/2 cup chopped Italian parsley
1 pound medium shrimp – raw, shelled and deveined


1. Heat oil in a dutch oven. Add green onions and sauté over medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

2. Add the rice and stir, coating grains well with oil. Season with salt and pepper, 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.

3. Add raw shrimp – the heat of the rice should be enough to cook them – place cover on dutch oven and let the rice cool a bit.

4. Transfer rice to large bowl. Add remaining ingredients and toss thoroughly. Chill for at least one hour. Arrange on a large platter and serve at room temperature.

Notes: I've tried to substitute other rice such as arborio or even basmati but the salad is sticky and gummy after being refrigerated.