Rice salad at the Catalan mode

Ingredients for 4 people:

150 g rice
2 peppers
150 g of peas
80 g oil tuna fish
1 spoon capers
50 g black olives
1 sachet of saffron
3 spoons extra-virgin olive
1 spoon of Mengazzoli flavoured vinegar with rosemary
salt
pepper

Preparation of Rice salad at the Catalan mode:

Cook the peas with steam for 20/30 minutes.
Remove the pepper seeds and cut in dices.
Remove oil from the tuna and then stone the olives.

In a bowl add the pepper dices, peas, crushed tuna, capers and olives and dress with a spoon of extra-virgin olive oil, a Mengazzoli flavoured vinegar with rosemary and a pinch of salt and pepper.

Rinse the rice, under cold water, rinse once more very well and pour in the bowl.

Dissolve the saffron with a spoon of a water, pour on the rice and mix well to uniformly dress. Add the rest of the extra-virgin olive oil, salt, pepper and mix.

Add the rice to the previously prepared ingredients, mix once more and keep in the refrigerator until it is time to serve.

Tag: beans and legumes salads seasoning