Basque Salad

Serves 8

¼ cup best-quality olive oil
12 scallions, green tops included, well rinsed and thinly sliced
1 scant teaspoon whole saffron
2 cups converted rice
1 ½ teaspoons salt, plus more to taste
4 cups chicken stock
1 pound medium-size raw shrimp, shelled and deveined
¼ pound hard sausage (salami, pepperoni, or other), cut into julienne
½ pound prosciutto, thinly sliced
1 green bell pepper, stemmed, seeded and cut into thin julienne
1 red bell pepper, stemmed, seeded and cut into thin julienne
½ cup chopped fresh Italian (flat-leaf) parsley
¾ teaspoon fresh ground black pepper


1. Heat the oil in a heavy pot. Add the scallions and sauté over medium heat, stirring, until wilted, 5 minutes. Add the saffron and cook for 2 minutes longer.
2. Add the rice and stir, coating the grains well with oil. Season with the 1 ½ teaspoons salt, pour in the chicken stock, and stir. Bring to a simmer, cover, and cook over low heat until the rice is just done and all the liquid has been absorbed, 20 minutes. Fluff with a fork and let cool somewhat.
3. Meanwhile, bring 2 quarts of water to a boil, then add the shrimp. Immediately remove from the heat, cover, and let stand for 2 minutes. Drain the shrimp and reserve.
4. Transfer the cooked rice to a large bowl. Add the shrimp, sausage, prosciutto, green and red peppers, and parsley. Season with salt and the black pepper. Toss thoroughly. Arrange on a large platter and serve at room temperature.