Seafood Salad With Red Rice, Ginger, Tomatoes, and Lemon.

By chef Paolo Barrale

INGREDIENTS FOR 4 PORTIONS:

• 150g of buononaturale Red rice
• 1 500g octopus
• 1 300g cuttlefish
• 500g of mussels
• 250g of clams
• 10 razor clams
• 4 coppery tomatoes
• 1 bunch of parsley, 1 ginger root and 1 large lemon

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OUR MAIN INGREDIENT:

• buononaturale Red rice

Wild rice is a ruby-red rice with a tapered grain, striking for its delicate flavor and pleasantly aromatic fragrance. It is a variety of brown rice that grows spontaneously and provides an excellent supply of calcium, zinc, and iron.

Red wild rice constitutes a perfect ingredient for summertime, when you may combine it with vegetables and fish for a masterful meal full of taste and nutritional value.

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OUR PROCEDURE:

1. Cook the buononaturale Red rice for as long as indicated on the package, around 40 minutes, drain and set it aside;
2. Wash and clean the cuttlefish and octopus;
3. Cook them both in acidulated and salted water;
4. Cool and cut into regularly sized pieces;
5. Pop the remaining seafood with oil, garlic, and parsley. Shell and join them all;
6. Wash, deseed, and cut the tomatoes into cubes;
7. Combine with rice and season with extra-virgin olive oil. Add salt and freshly ground pepper;
8. Peel the lemon and cut the peel into a small brunoise;
9. Blanch the peel in water for 5 minutes;
10. Cool and add it to the juice obtained from the lemon pulp together with an equal amount of ginger juice and double the amount of olive oil. Finally, season with salt and add the rest of the chopped parsley;
11. Pour the rice into a mold and arrange the mold at the center of your serving plate surrounded by the seafood. Finally, sprinkle with the ginger citronette.

Enjoy your meal!

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