Seafood Rice Salad Recipe - Cooking Index
Seafood Rice Salad Recipe - Cooking Index
| 2 cups | 320g / 11oz | Long or medium grain rice |
| 2 | Lemons - plus more to taste | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 teaspoon | 5ml | Red pepper flakes |
| 1/2 cup | 118ml | Olive oil |
| 1 lb | 454g / 16oz | Mixture raw peeled small shrimp |
| And cleaned calamari | ||
| 1 lb | 454g / 16oz | Mussels or clams |
| 1/4 cup | 59ml | Dry white wine |
| 1/4 lb | 113g / 4oz | Sliced soppressata - cut thin strips |
| (or other spicy salami) | ||
| 1 | Red onion - diced small | |
| Minced fresh herbs such as | ||
| Basil, mint and parsley - (optional) |
Cook rice as you would pasta, adding it to plenty of rapidly boiling, lightly salted water and cooking until tender, about 13 minutes. Do not overcook rice, but do not undercook either. Rice should be soft completely through, but should not begin to "explode" at ends. Drain immediately and place in large mixing bowl, cover with towel and set aside 5 minutes.
To rice, add juice of 1 lemon, salt, red pepper flakes and olive oil and stir gently to mix well. Do not stir too rapidly or rice can be crushed, becoming sticky. Chill 1 to 2 hours.
Cook shrimp or calamari in rapidly boiling water just until firm; 1 to 2 minutes for small shrimp, 30 to 45 seconds for calamari. Drain, and if calamari are not cut in small pieces, do so. Place in small bowl with juice of 1/2 lemon and chill 30 minutes.
When almost ready to serve, bring mussels or clams, white wine and juice of remaining 1/2 lemon to boil over high heat. Cover tightly and cook just until clams or mussels open, about 5 minutes.
Remove rice from refrigerator and strain mussel cooking juice over top. Add cooked shrimp and calamari, salami and onion and toss well to mix. Adjust seasonings to taste. Salad should be pleasantly tart with just a hint of olive oil flavor. If desired, you can add some minced herbs, but this is a seafood salad, so be gentle.
Just before serving, place mussels or clams in their shells in rice.
This recipe yields 8 to 10 servings.
Each of 10 servings: 333 calories; 750 mg sodium; 89 mg cholesterol; 16 grams fat; 29 grams carbohydrates; 15 grams protein; 0.09 gram fiber.
Source:
The Los Angeles Times, 07-28-1999
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