A fresh and tasty summer rice salad made with rice, frozen seafood mix, fish sticks, cherry tomatoes, black olives, and parsley. A practical and quick recipe, ideal for seaside lunches, picnics, or light dinners.
Defrost the package of fish sticks.
Cook the rice in plenty of boiling salted water for the time indicated on the package; once cooked, cool it immediately under cold water and season it with two tablespoons of oil.
Meanwhile, in a pan, pour in the extra virgin olive oil and add the frozen seafood mix; cook for a few minutes until completely thawed.
Add the white wine to the seafood mix and let it evaporate; allow to cool and stir in the chopped fresh parsley.
Cut the fish sticks into chunks.
In a bowl, combine the cooled rice, the sliced black olives, 3/4 of the fish sticks cut into pieces, the chopped cherry tomatoes, and finally the cooled seafood mix.
Add one last tablespoon of extra virgin olive oil and more fresh parsley.
Maximum 48 hours in the refrigerator.
Italia
