Rice with seafood salad
Instructions
Scrape the mussels to deprive them of any barbe then wash them and put them to open in a tablespoon of hot oil, flavoured with a clove of garlic.
Do the same with the clams, but washing them in most waters, before they open, to eliminate any remaining sand.
The Private eye, squid beaks and Central ossicles and then boil them in salted water.
Drain just ready and cut them into rings.
Boil the rice al dente then rinfrescatelo under running water, drain them well and reach into or in a bowl.
Add squid rings, the shelled mussels and clams and tuna, well drained from the oil.
Dress the salad with sweet pepper seeds and private membranes and cut into cubes, about 40 g of olive oil, the juice of 2 cloves of garlic and a tablespoon of vinegar.
Finally, all flavored with a pinch of salt, ground pepper and with leaflets of a bunch of parsley, washed, rinsed and finely chopped.
Mix well the marinara and serve immediately.
Ingredients and dosing for 6 persons
- 600 g of mussels
- 500 g of clams
- 250 g of squid
- 240 g of parboiled rice
- 170 g of tuna in olive oil
- 100 g of green pepper
- 4 cloves of garlic
- 1 sprig of parsley
- 1 tablespoon of wine vinegar
- Olive oil
- Salt
- Minced 1 of black pepper in grains