Rice and seafood in a garlic vinaigrette
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly
1. Cook the rice in 2 times its volume of lightly salted water.
Simmer the squid for 15 minutes in a court bouillon. Drain and cool.
Wash the tomatoes, cut them into wedges.
Grill the peppers in the oven, cool them in a plastic bag and then peel them, remove the seeds and cut them into strips.
2. Prepare the garlic sauce by putting the egg yolks and crushed garlic in a bowl. Add the oil, gradually, stirring continuously until you get the desired volume. Add the vinegar, salt and stir again.
3. Mix together in a large bowl the rice, squid, prawns and sauce. Toss gently. Add the tomatoes. Place the strips of pepper and olives on top.
Place the rice salad in the fridge for 2 hours before serving.
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