The Venus rice, shrimp, and cuttlefish is a very tasty summer salad that evokes the sea; Mediterranean flavors blend in this colorful and flavorful salad that everyone always loves.
The shrimp, cuttlefish, and octopus go very well together with the black rice, and you can easily make it the day before and keep it well covered in the refrigerator, and it will be even better.
If you’re curious, I leave you my crab meat and potato salad or the Venus rice with swordfish; these are two dishes that evoke summer and are always a hit at our home.
You will see that even if this Venus rice salad is a bit demanding due to the separate cooking times, it will pay off in flavor and make you fall in love; prepare it if you have guests at home.
If you like Venus rice, below I leave you other ideas to prepare it in always different ways, and then let’s discover how to prepare the Venus rice, shrimp, and cuttlefish right after the photo as always!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Venus rice, shrimp, and cuttlefish
- 1 cup Venus rice
- 10.5 oz octopus (already cooked)
- 14 shrimp (peeled and deveined)
- 1 squid
- 8.8 oz cuttlefish
- 2 tsps chopped parsley
- 2 pinches salt
- 2 pinches pepper
- 2 tbsps extra virgin olive oil
- Half glass white wine
- 1 clove garlic
Preparation of Venus rice, shrimp, and cuttlefish
Prepare the Venus rice, shrimp, and cuttlefish by cooking the Venus rice in plenty of lightly salted water for the time indicated on the package.
Drain it, place it in a bowl, and immediately season with the extra virgin olive oil, and let it cool.
In the meantime, clean the cuttlefish and squid by removing the beak and internal sac and rinse them under cold running water.
Cut the squid into rings and leave the cuttlefish whole if they are small; otherwise, cut the sac in half and leave the tentacles whole.
In a large pan, heat 1 tablespoon of oil with 1 clove of garlic, add the cuttlefish and squid, and let them flavor.
Add the wine and let it evaporate over high heat.
Incorporate the peeled and deveined shrimp along with the wine.
Cook for 10 minutes, drain, and let cool.
Cut the cooked octopus into pieces (to get 10.5 oz you need to cook an octopus of 1.4 lbs).
Add octopus, shrimp, cuttlefish, and squid to the now cold Venus rice.
Adjust with salt, pepper, and fresh chopped parsley.
Mix very well, letting the Venus rice, octopus, and shrimp salad rest in the refrigerator for 30 minutes before serving, and..
ENJOY YOUR MEAL
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How to store Venus rice, shrimp, and cuttlefish
You can store the Venus rice salad in the refrigerator for 3 days in an airtight container.
Variations
If you want, you can add cooked vegetables to your salad, such as potatoes and carrots.
You can skip the octopus and add clams and mussels.
Other recipes
To see other types of recipes, go back to the HOME
Can I enrich it further?
Yes, of course, you can add seasonal vegetables sautéed in a pan or cooked together with the rice.
