Calamari and Saffron Rice Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, bring 10 cups of water to a boil.
  • Stir in 1 tblsp salt.
  • Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
  • Drain in a colander, rinse with cold water and drain again.
  • Place the rice in a large serving bowl and toss with the saffron water.
  • Stir in ¼ cup of the olive oil and the vinegar.
  • In a large saucepan of boiling salted water, blanch the peas for 1 minutes.
  • Drain in a colander, rinse with cold water and drain again.
  • In a large nonreactive skillet, heat the remaining 2 tblsps olive oil over high heat until hot but not smoking.
  • Add the squid and cook, stirring occasionally, just until opaque throughout, 2-3 minutes.
  • Transfer the squid to a bowl with a slotted spoon.
  • Add the wine and garlic to the skillet and boil until the liquid is reduced to ½ cup, about 3 minutes.
  • Season with coarse sea salt and pepper and let cool.
  • Add the squid and its liquid, the peas, tomatoes, basil and thyme to the rice and toss.
  • Season with salt and pepper if desired.
  • Let stand for at least 20 minutes before serving.
  • This salad is best at room temperature.
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