Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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:

Browse by categories