Basque salad

Yield: 8 Servings

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

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: