Mediterranean Seafood Rice Salad with Mussels, Shrimp, and Octopus

Seafood Rice Salad (Insalata di Riso alla Marinara)

Category: Main Courses
Servings: 6

Ingredients

Instructions

1. Preparing the Octopus:
   Start by cleaning the octopus. Rinse it thoroughly under cold water to remove the slimy layer. For extra flavor, you can season the water with a stalk of celery and half a lemon. Then, boil the octopus in salted water. Dip the tentacles into the water repeatedly to curl them, and cook for around 40 minutes or until tender, checking its doneness with a skewer. Once it’s cooked, remove it from the water and let it cool before slicing it into thick rounds.

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2. Preparing the Mussels and Clams:
   Soak the clams in salted water, preferably overnight, to help them expel any sand. A quick trick to check if the clams have sand inside is to tap them one by one on a cutting board. If dark sand emerges, discard the clam. For the mussels, clean them by scrubbing the shells and removing the beards. In a large non-stick pan, heat a drizzle of olive oil and a garlic clove. Add the mussels and clams to the pan, covering the pan and cooking until they open, usually about 4-5 minutes. Discard any that remain closed. Remove the mussels and clams from their shells, but be sure to save the cooking liquid. Strain it to remove any particles and set it aside for later.

3. Preparing the Monkfish:
   If you’re using a whole monkfish tail, begin by removing the head, skin, and transparent membrane that covers the fish. Cut the tail lengthwise along the central bone to remove the bone easily. Then, slice the monkfish into smaller pieces.

4. Preparing the Squid:
   Clean the squid by removing the internal organs, the beak, and the membrane covering the body. Slice the squid into thin strips and set them aside.

5. Cooking the Fish and Seafood:
   In a separate pan, heat two tablespoons of extra virgin olive oil. Add the monkfish and squid and sauté them until cooked through, about 5-6 minutes. Once they’re cooked, deglaze the pan by adding a ladle of the reserved mussel and clam broth. Sprinkle in some freshly chopped parsley, lower the heat, and let everything simmer together for about 10 minutes to meld the flavors.

6. Preparing the Shrimp:
   Peel the shrimp, removing the shells and heads. Add the shrimp to the pan and cook for an additional 2 minutes. Once the shrimp turn pink, remove the pan from the heat.

7. Cooking the Rice:
   In a large pot, bring water to a boil and add the strained mussel and clam broth to enhance the flavor of the rice. When the water reaches a rolling boil, add the Carnaroli rice and cook it according to the package instructions. Once the rice is cooked, drain it thoroughly. To prevent the rice from sticking together, toss it with a little extra virgin olive oil while it cools.

8. Assembling the Salad:
   In a large bowl, combine the cooled rice with the cooked seafood mixture, including the mussels, clams, octopus, squid, and shrimp. Add the sliced cherry tomatoes, and season generously with chopped parsley. Stir everything together and taste for salt, adding more if necessary. Let the seafood rice salad rest for a couple of hours in the fridge to allow the flavors to meld.

9. Serving:
   Once the salad has had time to develop its flavors, serve it chilled as a refreshing main course. The Seafood Rice Salad is the perfect dish for a warm summer day or any occasion that calls for something light, flavorful, and satisfying.

Enjoy your Seafood Rice Salad, a Mediterranean-inspired dish full of vibrant flavors that will transport you straight to the shores of the coast!