Spanish salad

Spanish salad

By
From
Encyclopedia of Food and Cookery
Serves
4

The best saffron comes from Spain. The Spaniards use it lavishly in their rice and seafood dishes, giving them superb flavour and colour.

Ingredients

Quantity Ingredient
335g long-grain rice
1/2 teaspoon saffron powder
or good pinch saffron strands, crumbled
2 red peppers
120g mixed black and green olives, pitted
200g tinned tuna, drained and flaked
250g medium cooked prawns, shelled and de-veined
3 rashers bacon, rind removed, grilled until crisp then crumbled
salt and freshly ground black pepper
mignonette lettuce

Dressing

Quantity Ingredient
1 tablespoon lemon juice
4 tablespoons olive oil
freshly ground black pepper
1/2 lemon, zested
1 garlic clove, crushed
1 tablespoon fresh basil, sliced
salt

Method

  1. Cook the rice in plenty of boiling salted water, with saffron, for 15 minutes. Drain. Char peppers all over under a preheated grill, place in a paper bag to steam for 10 minutes then rub off skins under cold running water. Remove skins, cores and seeds and cut into strips. Add to rice with olives, tuna, prawns and bacon. Season salad with salt and pepper while rice is still warm.
  2. To make dressing, combine all ingredients in a screwtop jar and shake well. Pour over salad and toss. Serve cold on a bed of mignonette lettuce.

Note

  • Pots of fresh basil may be bought at many greengrocers during the summer months.
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