Seafood Rice Salad is a dish I love eating during summer: fresh, tasty and sea-flavored, what’s better? 😉 This version is with shrimps, salmon, tuna and clams, but of course you can pu whatever seafood you like. Anyway, if you want an alternative to the classic and hot seafood risotto, Seafood Rice Salad is the recipe for you 🙂
Today I’m still in Milan. Besides the conference, I’m meeting old friends, having chats and tasting something new. I’ve already got new ideas from yesterday dinner: I must make carasau bread millefeuille, and also pea cream soup with stracciatella di bufala. Delicious dishes!
I leave you to the recipe and drop round downtown: I’ve an appointment and I will also visit the duomo area. If you’r around there, give me a call 😉 Kisses!
Ingredients for 4 servings:
200 g of rice
150 g of shrimps
100 g of salmon fillet
100 g of tuna fillet
500 g of clams
100 g of arugula
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5 cherry tomatoes
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Preparation Time: 20 min
Cooking Time: 20 min
Total Time: 40 min + 1 hour in the fridge
Start by cooking rice in a large pot with hot-boiling salted water.
Meanwhile, clean clams, then put them in a large pan with a little oil, cover with the lid and cook till they’re all open.
In another pan, cook shrimps on a high heat, for a couple of minutes, with oil and garlic.
After a couple of minutes, add in shelled clams and cook for a couple of minutes.
Drain rice still a bit firm, season it with some oil and let cool for a while.
Put in a large bowl shrimps, clams, salmon and tuna in pieces (I used packaged ones, but if you’re using fresh ones, quickly cook them in a pan, arugula, and tomatoes in pieces.
Toss in rice.
Refrigerate for at least 1 hour before serving.
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