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!

Ingredients:

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

Instructions:

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.

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Spanish Rice

Although the style of this dish is much like Paella, the saffron flavor is not as strong and it usually does not contain any meat or seafood. Spanish Rice is great with black beans and eggs for a weekend breakfast.

Ingredients:

1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
5 cloves garlic, chopped
1/4 cup good olive oil
2 tbsp paprika (sweet, not hot)
2 tbsp chili powder (mild)
A pinch of saffron threads
3 cups rice
6 cups chicken stock

Instructions:

1. In a large skillet or flameproof casserole, heat oil and add onion, peppers and garlic. Cook over medium high heat until onions are translucent but not brown.

2. Add spices and then add rice to coat with the oil/vegetable mixture. Cook for 2 minutes.

3. Add stock and bring mixture to a boil. Lower heat and simmer for 20 minutes or until all liquid is absorbed.

Serving: This rice goes well with hand-made tortillas, black beans and other Central American food.

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