Rice Salad with Parsley Pesto and Seafood

The rice salad with parsley pesto and seafood is a fresh and flavorful dish, perfect for summer or as a one-course meal for a light yet tasty lunch.

Ingredients

• 200 g of salad rice
• 400 g of mixed seafood (squid, shrimp, mussels, baby octopuses)
• 1 bunch of fresh parsley
• 30 g of toasted pine nuts
• 1 clove of garlic
• 50 ml of extra virgin olive oil
• Juice of half a lemon
• Salt and pepper to taste
• Optional: some cherry tomatoes to add color and freshness

Preparation

1. First, bring a pot of salted water to a boil and cook the rice according to the package instructions until al dente. Once cooked, drain and cool it quickly under running water to stop the cooking process.
2. While the rice is cooking, prepare the parsley pesto. Wash and dry the parsley, then place it in a blender with the pine nuts, garlic clove (core removed for better digestion), lemon juice, a pinch of salt and pepper, and the olive oil. Blend everything until you get a homogeneous and creamy dressing.
3. Clean the seafood if necessary and cook it briefly in a pan with a drizzle of oil and an optional garlic clove. If you’re using pre-cleaned and cooked seafood, simply warm it up slightly.
4. Combine the cooled rice with the parsley pesto and stir carefully to dress evenly.
5. Add the seafood to the rice and gently mix to avoid breaking them.
6. If you wish, add halved cherry tomatoes for a touch of color and freshness.
7. Taste and, if necessary, adjust the seasoning with salt and pepper.
8. Let it rest in the refrigerator for at least an hour before serving to allow the flavors to blend well together.

Curiosity

The rice salad with seafood is a twist on the classic seafood risotto. By using parsley pesto instead of basil, the dish gains a slightly more robust flavor and a refreshing marine twist, perfect to complement the flavors of the sea.

I hope you enjoy this Mediterranean version with an Italian touch! Would you also like a recommendation for a wine to pair with this dish?