Calamari And Saffron Rice Salad Recipes

Steps:

• Heat canola oil in a deep pot to 350 degrees F.
• In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
• Core out bread and lightly toast the bread bowl. Set aside.
• In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
• Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.

Steps:

• Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
• Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
• Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

Steps:

• 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.

Steps:

• Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.
• Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.
• Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)
• Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
• Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.