Italian Seafood Rice Salad

Justine’s vibrant seafood rice salad brings the flavours of the Italian coast straight to your table! This gorgeous seafood rice salad features perfectly poached prawns, scallops, squid, and mussels tossed with rice and Mediterranean vegetables. The gentle poaching technique for this seafood rice salad ensures all the seafood stays tender while infusing the olive oil with incredible flavour. Justine’s secret to this seafood rice salad is using the mussel cooking liquid to season the entire dish naturally. Ready in 45 minutes, this seafood rice salad makes an impressive lunch or light dinner that’s perfect for entertaining! The combination of fresh herbs, capers, and olives creates that authentic Italian seaside experience. Subscribe for more of Justine’s brilliant Mediterranean-inspired recipes!

Full Recipe: https://everydaygourmet.tv/recipes/italian-seafood-rice-salad

Ingredients:
2 cups cooked long grain rice, cooled
500g black mussels
100ml white wine
100ml extra virgin olive oil
2 lemon peels, juice of half
1 long red chilli, halved
2 cloves of garlic, bruised
4 green prawns, peeled and deveined and butterflied
4 scallops
2 squid, cleaned and cut into 2×4 cm rectangles, tentacles cut in half
1 punnet of cherry tomatoes, halved
4 sprigs of parsley, finely chopped
12 Sicilian olives, pitted and halved
1 stalk celery, finely sliced
1 tbsp capers
Salt and pepper

Method:
Heat a sauté pan over a high heat and add the mussels and wine. Place the lid on and cook for 1 minute, shaking the pan half way. Once they start to open, remove with a slotted spoon, leaving the cooking liquid in the pan.

Add the olive oil, lemon peel, chilli and garlic. Turn the heat to medium-low ensuring it doesn’t boil and add the prawns, scallops and squid. Coat in the liquid and cover.

Poach for 3-4 minutes until the seafood is just cooked.

Use a slotted spoon to transfer to a large salad bowl. Remove mussels from shells and add to the bowl along with the rice, tomatoes, celery, parsley, olives and capers. Add the lemon juice and a few tablespoons of cooking liquid. Toss everything together. Check seasoning, it may not need any salt due to the mussel cooking liquid which would have seasoned the seafood.

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MORE RECIPES LIKE THIS ONE:
Fish & Seafoods: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTmMhmJ089EFs0KkNY3zyuhO
Rice & Noodles: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTnbbpi2SfGYVu1YKMk0J7KF
Salads: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTlM6JX602dhZRRGmrDk_eBo

Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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The last time I had this seafood salad was about six or seven years ago when I was in Italy. It was such a light, bright, happy style of salad because it had so much fresh seafood in it. I’ve got a combination of muscles, scolops, prawns, and some squid. And what makes it so special is it’s got crunchy bold flavors to it. So, lots of celery through it, capers, some olives, and what ties it all together is some rice. You could also substitute it for pasta if you like. Right, let’s cook our muscles first. So, I’m just going to turn this onto a high heat. Whenever you’re cooking muscles, you want this pan to be really, really hot, so they open quite quickly. So, I’ve got some blue lip muscles here. I like the ones that are not too large. I actually find the meat sweeter. So, get muscles that are about this size. And you know they’re blue lip cuz they’ve got that distinct blue color on them. I’ve just scraped them and taken the beard off them and they’re ready to go. And you know these are fresh. See how that’s slightly open? When you just tap it like that, it closes quite quickly. Stunning. And they should smell like the ocean, which these do. So, in with the muscles. Good sizzle there. And some white wine. And then the lid goes on immediately. And they’re going to take moments to open. While they’re cooking, some aromatics that I’m going to add to this broth to cook the rest of the seafood. So, some lemon. And we just want to perfume the broth. So, I’m just going to add two lemon peels. So, just use a speed peeler like this. Two strips of lemon. That means we can take them out easier later on. To this, I’m going to add some chili. So, I’m using a long chili here. If you want it to be hotter, use a smaller chili. I’m going to cut that in half. Seeds and all. That’s going to give it some warmth. And three cloves of garlic. Again, no need to chop. We just want to bruise them. And that’s going to flavor the broth that’s going to cook all this seafood. All right, let’s have a look at our muscles. Ah, fantastic. Nothing beats the smell of fresh muscles cooked. And see how they’ve opened up. Now, I’m just going to take them out. And there’s this misconception that if some of your muscles are only slightly open or closed, then they’re not good. That’s that’s not true at all. It’s all about the smell. If they don’t smell fresh, then that’s a sign to get rid of the meat. And if they’re still closed or just barely open like that, you just have to use a little bit of force to open them. The meat is still very fresh. Okay. And all of this liquid is now going to be used. So, I’m not going to season this just yet because it’s going to be salty. Naturally, these have been raised in the water. So, we’ll just taste at the end. If we need a little bit more salt, we can add it later on. So, in with our chili. Add that to the pan. Our two lemon strips and some garlic. And then in with our seafood. So, I’m going to add our squid first. Beautiful fresh squid. Scolops. These are large scolops, so they’re going to take a little longer to cook, too. So, we’ll put them in. And just a few prawns. And this is going to gently gently poach in this aromatic broth. So, I’m going to turn the heat to a very low heat. So, we’ve got full control of that. Now, while that poaches, we can get on to the salad. So, I’ve got two cups of cooked rice. I’m using a long grain rice. You could use a short grain rice for this, too. I’m going to add some celery. Now, when I’m using raw celery like this, I think it’s a great idea just to use that speed peeler just to lightly peel it. I know it’s one extra step, but I find it quite fibrous and I think that’s not very appealing when it comes to raw celery. So, this is just one of my little tips is just to peel it and then we’ll still get that lovely crunchiness that we all like with raw celery. So, I’m going to use just half of the leaves because there’s plenty of flavor in the leaves that can go into our bowl. And then just with the rest of the celery, just thinly slice it on an angle. It’s got a really crisp texture, but quite a sweet flavor, too. Okay, that should be plenty. That can go into our bowl. Pop that in along with some cherry tomatoes. Have a look at these cherry tomatoes. Still on the vine, plump and ripe, so sweet and fully ripened in the sun. So, I’m going to cut these into quarters. and we can add them to the bowl. I’m keeping the vegetables to a minimum because it’s all about that seafood and letting that shine. And we need a pop of saltiness from some Sicilian olives. I’ve just taken the pip out. Some capers, of course, lots of capers. And lots of parsley. So, I’m going to roughly chop the parsley. Don’t want it to be super fine. And we’ll pop that in. Okay. And that’s the base of our salad done. While that seafood continues to cook, I can do the very relaxing job of taking the meat out of our muscles. So, the meat can go in one and we can discard all of these shells. [Music] All right, let’s have a look at the seafood. Oh, smells good. Perfectly cooked. And what I’m going to use is just a slotted spoon to take this seafood out. And we’ll add it to our rice. I don’t mind if it’s still warm. In fact, I think it tastes better when everything is lovely and warm. And just that chili and the lemon peel, we can discard. And of course, if you wanted to do this with fish, by all means, add a little bit of white fish to this. That would taste fantastic. Okay, I’m going to use some of that poaching liquid for our dressing. So, before I add it, very important to have a taste of it to see how salty it is going to be. Oh, that’s so delicious. Fantastic. And it is salty, which is what we want because this is going to season our salad. So, two spoonfuls of that liquid. And our beautiful muscles, they can go in. Any of the liquid in there can also go in. And we need some extra zing for the dressing. So, a good squeeze of lemon juice over the top of that. And to tie it all together, some extra virgin olive oil. Okay. Just so I can be as delicate as possible, I like to use a spoon and a fork to toss everything together. Smells so good. And we’ll plate up a generous platter. Pop that in the center. Pile it up. It certainly feels like an Italian salad with all those colors, the red, the white, and the green there. It’s certainly a striking salad that takes no time at all to make. And I love that it’s made with rice because those little grains of rice are just going to mop up all of that lovely seafood broth that we made there and the olive oil. The flavors of the garlic and the chili are going to come through. I really like this salad. And if you’ve got some friends coming over and you want something fresh, healthy, then this is your option. It’s also a showstopper. Look how pretty that looks on that platter. [Music]