Rice Salad with a Hint of the Sea

Name: Rice Salad with a Hint of the Sea
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Lumpfish roe (caviar substitute) red 0.7 oz; Smoked Salmon 1.8 oz; Chives to chop 1 spoonful; Peas 1 ¾ cup; Shrimp 9 oz; Cherry tomatoes 8; Octopi 7.1 oz; Carnaroli rice 1.6 cups; Parsley 0.4 cup; Extra virgin olive oil 6 spoonfuls; Clams 1.1 lbs; Black olives pitted 2.1 oz; Salt to taste

it br es fr de

323

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 323
Carbohydrates g 53.9
of which sugars g 4.3
Protein g 20.7
Fats g 2.7
of which saturated fat g 0.52
Fiber g 7.1
Cholesterol mg 67
Sodium mg 779

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Serving: 6 persone
Cost: Average

PRESENTATION

The rice salad with a hint of the sea is a great idea for hot summer evenings (or days) when you want to enjoy something fresh, tasty, and light. In the rice salad with a hint of the sea, the combination of cold rice and seafood is a pleasant pairing, offering something original as an alternative to the usual traditional rice salads, often based on cured meats. We recommend serving the rice salad with a hint of the sea with a good chilled white wine!

Also, discover the goodness of the fresh and colorful salmon and vegetable rice salad!

INGREDIENTS: Lumpfish roe (caviar substitute) 0.7 oz (20 g) - red; Smoked Salmon 1.8 oz (50 g); Chives 1 spoonful - to chop; Peas 1 ¾ cup (250 g); Shrimp 9 oz (250 g); Cherry tomatoes 8; Octopi 7.1 oz (200 g); Carnaroli rice 1.6 cups (320 g); Parsley 0.4 cup (25 g); Extra virgin olive oil 6 spoonfuls; Clams 1.1 lbs (500 g); Black olives 2.1 oz (60 g) - pitted; Salt to taste

Preparation

How to prepare Rice Salad with a Hint of the Sea

To prepare the rice salad with a hint of the sea, start by preparing all the ingredients you will need to season it. Clean the clams: soak them for about an hour in a basin full of water and a tablespoon of coarse salt 1 to allow them to purge any impurities, then rinse them under cold running water 2. At this point, tap each clam on a cutting board on the opening side; if dark sand comes out, it means they should be discarded because they are full of sand. Separately, heat a wide pan with a couple of tablespoons of olive oil and two garlic cloves 3.

Once browned, add the clams 4, add half of the chopped parsley, and let them open 5. Once the clams have opened, strain the cooking liquid and set it aside, then shell them and place them in a small bowl 6.

Clean the cuttlefish, separate the tentacles, and cut the body into strips 7, then cook them in a pan along with the clam sauce and the remaining parsley 8 until they have completely absorbed the sauce 9, which will take about 10 minutes.

At this point, shell the prawns and boil them in boiling water for about three or four minutes 10, then drain and set them aside 11. Steam the peas and drain them when they are still crunchy and bright green 12.

At this point, cook the rice: bring salted water to a boil in a large pot, and once it reaches a boil, add the rice, then drain it while it's still al dente and place it in a large container with a tablespoon of oil to prevent it from becoming sticky 13. Julienne the salmon 14, quarter the cherry tomatoes 15,

chop the chives 16 and slice the pitted black olives, then set all the ingredients aside. Add the peas with the chives to the rice container, then mix well with a spoon 17. Now add the black olives 18,

the seafood (cuttlefish, clams, prawns, and salmon) 19, the tomatoes 20, and the lumpfish roe 21. Mix all the ingredients well, season with three tablespoons of extra virgin olive oil, and adjust the salt. Your rice salad with a hint of the sea is ready, serve it cold at the table.

Storage

The rice salad with a hint of the sea can be stored for a couple of days in the refrigerator, covered with plastic wrap.

Tip

If you prefer, you can steam the prawns instead of boiling them as described above.
As an alternative to chives, you can use chopped parsley and instead of peas, you can add zucchini chunks or your favorite vegetable.
You can replace the prawns with shrimp.
If desired, you can add oil-packed tuna to the rice salad with a hint of the sea.

For the translation of some texts, artificial intelligence tools may have been used.