Spanish rice salad

Spanish rice salad

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

This is a favourite in Spain. A similar salad is made in France by omitting the prawns and using 1–2 cups freshly cooked peas instead of the capsicum. Both versions are great.

Ingredients

Quantity Ingredient
1 1/2 cups long-grain rice
1/4 cup olive oil
3 cups chicken stock
1 teaspoon salt
1/2 teaspoon saffron threads
8 spring onions, sliced
250g prawns, shelled
2 cups cubed ham or cooked chicken
1 small red capsicum, diced
1 small green capsicum, diced

Dressing:

Quantity Ingredient
1 tablespoon white vinegar
3 tablespoons olive oil
2 teaspoons paprika

Method

  1. In a large saucepan with a tight-fitting lid, sauté the rice in the oil for a few minutes, stirring, then add the stock, salt and saffron. Stir well, cover tightly, and cook over a low heat for 25–30 minutes. When cooked, fluff up with fork and leave uncovered until cooled. Mix the dressing ingredients and add to rice a little at a time, tossing lightly but thoroughly to distribute evenly. Mix in the spring onions, prawns, cubed meat and half the diced capsicum reserving some prawns for the garnish. Pile the rice mixture in a bowl and garnish with the prawns and remaining capsicum.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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