I love seafood, it’s my passion and I also love rice salads, which I don’t give up even when it’s cold. Rice salads can be a great single summer dish, but also a tasty appetizer, especially during the holidays, so there’s always a good moment to prepare them and bring them to the table. Right now, with the holidays approaching, I’m dedicating myself to preparing appetizers, which I consider the cornerstone dish, and surely among my decorative, tasty and flavorful appetizers there will be a seafood rice salad made with Riso Flora Classico, which never overcooks and is ideal for a thousand recipes. I will serve my salad in many small individual servings and I’m sure I’ll win everyone over at the first taste — and what will you prepare? If you’re looking for suggestions, follow me in the kitchen and I’ll tell you how to make this delicious seafood rice salad.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10 single servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the seafood rice salad
- 1 1/4 cups Riso Flora Classico
- 7 oz shelled shrimp, frozen
- 3.5 oz mussels (shelled, fresh or frozen)
- 2 oz clams (shelled, fresh or frozen)
- 14 oz octopus (fresh or frozen)
- 2 oz tuna in oil
- to taste lemon juice
- to taste extra virgin olive oil
- to taste parsley
- to taste salt
Tools
- Pots
- Colander
Steps to make the seafood rice salad
Clean the shrimp by removing the shell and the vein, rinse them and blanch them in very little boiling water for one minute or until they turn white. Or do as I do and use frozen ones; in that case let them thaw in the refrigerator, drain them and plunge them into boiling water. Then drain them and set aside.
Leave fresh mussels and clams in slightly salted water for an hour; after that time rinse them and remove the byssus from the mussels — those threads that hold them attached to each other.
Rub the mussels with salt, preferably coarse salt if you have it, and remove all encrustations; alternatively use a scouring pad.
Gather the shellfish in a pot, cover and cook over low heat until they all open (discard any that remain closed), shell them and set aside. Using good-quality frozen shellfish will save you time and effort; in that case simply blanch and drain them.
Bring a pot full of water to a boil; meanwhile clean the octopus by removing the entrails, the beak and the eyes.
As soon as the water boils add the juice of half a lemon.
Dip the octopus into the boiling water and lift it out three times; as soon as the tentacles curl, immerse it again and let it cook over low heat for 40 minutes, adding salt.
After the time has passed remove it and let it cool before cutting it into pieces.
In this case I used fresh octopus.
Cook the rice and rinse it under running water to remove excess starch and stop the cooking.
In a bowl combine the seafood and the tuna, season with salt, parsley, oil and lemon juice, mix, add the rice and mix again. Serve.
Store the salad in the fridge for a few hours and serve cold, or keep it in the fridge for up to 24 hours. You can serve the salad in small individual cups as an appetizer or on a large plate as a main course.
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