Catalan rice salad
Instructions
Cook the peas steamed for 20/30 minutes.
Remove the seeds of the peppers and cut them into squares.
Drain the tuna and pitted olives.
In a bowl, put the diced peppers, peas, crumbled tuna, capers, olives and season with a spoon of oil, a spoonful of vinegar and a pinch of salt and pepper.
Drain the cooked rice al dente, put the salmon under cold water, drain again very well and pour it into a bowl.
Melt the Saffron with a tablespoon of water, pour it over rice and mix well to make him dress in a uniform manner; Add rest of olive oil and a pinch of salt and pepper, and stir.
Together with all other rice previously prepared ingredients, stir again and keep the rice salad in the refrigerator until ready to serve.
Ingredients and dosing for 4 persons
- 150 g of rice
- 2 peppers
- 150 g of shelled peas
- 80 g of tuna in olive oil
- 1 tablespoon of capers
- 50 g of black olives
- 1 sachet of saffron
- 3 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- Salt
- Pepper