Recipe: Spanish Shrimp and Rice Salad

Spanish Shrimp and Rice Salad

1/4 cup olive oil
12 scallions, green tops included, thinly sliced
1 scant teaspoon saffron
2 cups raw rice
1-1/2 teaspoons salt
4 cups chicken broth
1 LB medium shrimp, peeled and deveined
1/4 LB salami or pepperoni, cut into julienne
1/2 LB prosciutto thinly sliced
1 green pepper, cut into julienne
1 red pepper, cut into julienne
1/2 cup chopped parsley
Salt
3/4 teaspoon freshly ground pepper

Heat oil in a heavy pot. Add scallions and saut over medium heat for 5 minutes or until wilted. Add saffron and cook 2 minutes longer. Add the rice and stir, coating grains well with the oil. Season with salt and pour in the chicken stock and stir. Bring to a simmer, cover and cook over low heat for 20 minutes or until the rice is done and the liquid has been absorbed. Let cool.

Meanwhile bring 2 quarts of water to a boil and add the shrimp. Immediately remove from the heat and cover and let stand for 2 minutes. Drain shrimp and reserve them. Transfer the rice to a large bowl, and add the shrimp, sausage, prosciutto, red and green peppers, parsley, salt to taste and pepper. Toss thoroughly and serve at room temperature.