The rice salad with fish and seafood is a fresh and tasty first course, ideal for summer. The combination of rice with seafood and fish gives this dish a unique and irresistible flavor. The presence of yellow and red peppers, boiled carrot, and small mango not too ripe makes the salad even more colorful and appealing. Mussels, clams, fish with firm white flesh, and prawn tails complete this delicious preparation. The dressing made with Caribbean hot peppers, white wine vinegar, olive oil, salt, chopped spring onions, and chopped fresh herbs adds a touch of spiciness and freshness to the dish.
Boil the rice until al dente in a pot with boiling water, drain it and rinse it under cold water to cool it and stop the cooking process
Wash the peppers, remove the seeds and the white membranes inside, then cut them into strips
Slice the boiled carrot; peel the mango, remove the pit, and cut the flesh into strips
Clean the mussels and clams, place them in a saucepan with a lid, and cook for 15 minutes over moderate heat
Cut the fish flesh into pieces; wash the prawn tails and remove the intestines
Sauté the onion in a large saucepan with the oil over moderate heat for 4-5 minutes
Add the fish and prawns and cook them for 10 minutes, then remove them from the pan with a slotted spoon and let them cool
Reduce their cooking liquid to about a quarter of the initial amount, then set it aside
Clean the peppers, chop the flesh, and place it in a bowl
Add six tablespoons of the fish cooking liquid, vinegar, oil, necessary salt, herbs, and chopped spring onions
Mix carefully to obtain a homogeneous sauce
Gather the rice in a small salad bowl
Pan
Bowl
Knife
Italia
| Energy (kcal) | 164.95 |
| Carbohydrates (g) | 6.66 |
| of which Sugars (g) | 5.53 |
| Fat (g) | 9.26 |
| of which Saturates (g) | 0.92 |
| Protein (g) | 11.88 |
| Fiber (g) | 3.02 |
| Sale (g) | 0.05 |
