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 legumessalads seasoning

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