Rice salad with fish and seafood
Instructions
Boil al dente rice in a pot with boiling water, drain and wash it under running water to cool it and stop the cooking.
Wash the peppers, give them the seeds and white membranes, then reduce it into strips.
Sliced boiled carrots; Peel the mango and remove the core and cut the flesh into strips.
Clean the mussels and clams, place them in a saucepan with the lid and cook 15 minutes on moderate heat.
Cut into pieces the flesh of the fish; wash the shrimp and remove its entrails.
Fry the onion in a large saucepan with oil, moderate heat for 4-5 minutes.
Add the fish and shrimp and cook for 10 minutes, then remove from pan with a slotted spoon and let them cool.
Do reduce their cooking to fund about a quarter of the initial amount, then put it aside.
Clean peppers, tritatene the pulp and place in a bowl.
Join six tablespoons of fish broth, vinegar, oil, salt, herbs and chopped spring onions.
Stir carefully, in order to obtain a homogeneous sauce.
Collect in a small Salad Bowl rice, mussels and clams with shells, pieces of fish, scampi tails, the strips of pepper and mango and carrot slices, sprinkle everything with the prepared sauce and stir so that the dressing can be distributed evenly.
Let it sit in the fridge salad for an hour before serving.
Ingredients and dosing for 2 persons
- 100 G = = Long Grain Rice
- == 1 yellow pepper
- 1 red pepper
- 1 boiled carrot
- 1 small not too ripe mango
- 300 g of mussels
- 300 g of clams
- 500 g of fish with white flesh and soda
- 8 shrimp
- 2 tablespoons of olive oil
- 1 chopped onion
- For the sauce:
- 2 pepperroncini piccanti of caribbean
- 2 tablespoons of white wine vinegar
- 6 tablespoons of olive oil
- Salt
- 2 spring onions, chopped
- 2 tablespoons of chopped fresh herbs (parsley, mint)