Seafood Scented Rice Salad
Category: Main Course
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Lumpfish eggs (caviar substitute) | 20g |
| Smoked salmon | 50g |
| Chives | 1 tbsp |
| Peas | 250g |
| Prawns (shrimp) | 250g |
| Cherry tomatoes | 8 |
| Cuttlefish | 200g |
| Carnaroli rice | 320g |
| Parsley | 25g |
| Extra virgin olive oil | 6 tbsp |
| Clams | 500g |
| Black olives | 60g |
| Salt | To taste |
Instructions
Step 1: Prepare the clams
To begin, clean the clams by soaking them in a bowl of water with a tablespoon of coarse salt for about an hour. After soaking, tap each clam gently on a cutting board; if dark sand comes out, discard them as they are not suitable for cooking.
Step 2: Cook the clams
Heat a large pan with a couple of tablespoons of olive oil and two garlic cloves. Once the garlic begins to sizzle, add the clams. Sprinkle in half of the chopped parsley and let the clams open up, stirring occasionally. Once open, strain the cooking liquid and set it aside. Remove the clams from their shells and place them in a bowl.
Step 3: Cook the cuttlefish
Clean the cuttlefish by removing the tentacles and cutting the body into strips. Place the cuttlefish in the same pan with the clam juices and the remaining parsley. Let it cook for around 10 minutes, or until it absorbs the flavors of the clam broth.
Step 4: Cook the prawns
Peel and devein the prawns, then boil them in salted water for 3-4 minutes. Once cooked, drain and set them aside.
Step 5: Cook the peas
Steam the peas until they are still vibrant and tender but retain a slight crunch. Once done, remove them from the steamer and set them aside.
Step 6: Cook the rice
Boil salted water in a large pot and cook the Carnaroli rice until al dente. Once cooked, drain the rice and transfer it to a large bowl. Drizzle with a tablespoon of olive oil to prevent the grains from sticking together.
Step 7: Prepare the vegetables and seafood
Slice the smoked salmon into julienne strips. Quarter the cherry tomatoes. Chop the chives and set them aside.
Step 8: Assemble the salad
Now, in the large bowl with rice, add the cooked seafood (clams, cuttlefish, prawns, and smoked salmon), peas, cherry tomatoes, and black olives. Toss the ingredients together gently.
Step 9: Final seasoning
Drizzle the salad with three tablespoons of extra virgin olive oil, sprinkle with a pinch of salt, and mix well. Adjust the seasoning to taste.
Step 10: Serve
Chill the seafood rice salad in the refrigerator for a bit before serving, so all the flavors meld together. Serve it cold for a refreshing and savory seafood dish that is perfect for warm days or any special occasion.
Enjoy this vibrant, flavorful Seafood Scented Rice Salad that brings together the best of the ocean and the garden!
