Frutti di Mare Rice Salad

By David Tanis

Published June 17, 2014

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
1 hour
Rating
5(94)
Comments
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In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.

Featured in: The Mediterranean Seafood Salad of Your Dreams

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Ingredients

Yield:4 to 6 servings

  • 1 ½ cups short-grain Italian rice, such as Carnaroli or Arborio

  • 1 large shallot, finely diced

  • 2 garlic cloves, smashed to a paste

  • 3 tablespoons lemon juice

  • ½ teaspoon grated lemon zest

  • 1 tablespoon white wine vinegar

  • 2 teaspoons Dijon mustard

  • ½ cup olive oil

  • Salt and pepper

  • 1 small bay leaf

  • 1 sprig thyme

  • ½ pound small shrimp, peeled and deveined

  • ½ pound cleaned squid, cut in thin rings

  • 1 pound small mussels, scrubbed

  • ½ pound slender green beans

  • ½ pound cherry tomatoes, halved

  • Handful of basil leaves, for garnish

  • 2 tablespoons finely cut chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

51 grams carbs; 170 milligrams cholesterol; 503 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 2 grams fiber; 751 milligrams sodium; 27 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.

  2. Step 2

    Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.

  3. Step 3

    Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)

  4. Step 4

    Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.

  5. Step 5

    Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.

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Ratings

5 out of 5
94 user ratings
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Comments

Linsley

Used the Trader Joes frozen mixed seafood (calamari, shrimps and scallops) and it worked well.

Katherine

This is absolutely delicious. I followed the suggestion of Figaro below and cooked the rice in the stock from the shells of the shrimp, which I cooked the night before. I also flavored the water with lots of fresh thyme--one sprig is never enough--, dried red peperoncini and coriander seeds, which gave the rice some pizzazz, and added fresh corn cub off the cob to the tomatoes and green beans. Can't wait to make it again!.

Figaro

try making a stock of the shrimp shells - see Martha Rose Shulman's recipe and you'll never throw out another shrimp shell

Leticia

Great recipe. I followed what the others mentioned - first, I cooked the seafood and then I cooked the rice in the same water. I didn’t have shallots so used the white part of green onions and it worked well. I did half vegetable broth half water, and added ginger, green chile pepper and lemon peel to the water in addition of what recipe calls for for more flavor. Tons of thyme too,

Abf

Delicious. Have made several times. Swapped out celery for tomatoes and parsley for basil one time and prefer it that way.

nancy

Wouldn’t one pot of water do all this cooking? Do seafood first and then those flavors will be added to beans and rice. I’d dress the rice while it’s still warm…a la sushi rice.

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