Calamari and Saffron Rice Salad
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
6 appetizer servings
- Serves:
- 4
ingredients
- 1 1⁄2 cups arborio rice or 1 1/2 cups long-grain white rice
- 1⁄2 teaspoon saffron thread, crumbled and dissolved in
- 1⁄4 cup warm water
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
- 1⁄2 lb fresh peas, shelled or 1/2 lb sugar snap pea, strings removed
- 1 1⁄2 lbs small squid, cleaned,bodies cut into thin rings and tentacles halved if large
- 1⁄4 cup dry white wine
- 2 cloves garlic, finely diced
- coarse sea salt
- fresh ground pepper
- 3 large ripe tomatoes, peeled,seeded and cut into small dice
- 20 basil leaves, finely chopped
- 2 sprigs fresh thyme, use leaves only,coarsely chopped
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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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.