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| Basque salad |
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Yield: 8 Servings |
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1/4 c Olive oil 12 Green onions with tops -- Thinly sliced 1 ts Whole saffron -- scant 2 c Converted rice 1 1/2 ts Salt 4 c Chicken stock 1 lb Medium size raw shrimp -- Shelled/deveined 1/4 lb Hard sausage (salami Pepperoni or other) -- in Julienne strips 1/2 lb Prosciutto -- thinly sliced 1 Green bell pepper -- Cored/julienned 1 Red bell pepper -- Cored/julienned 1/2 c Chopped parsley Salt -- to taste 3/4 ts Fresh ground black pepper |
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| Heat oil in a heavy pot. Add green onions 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 grans 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. Recipe By : Silver Palate Cookbook Rosso & Lukins '79 p. 217 From: |
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