Rice and squid salad recipe

 

  •  Clean squid thoroughly. Separate tentacles from body, gut and skin. Remove eyes and horny beak at the center of the tentacles. Rinse everything carefully.
  •  Place squid in the pressure cooker and add water and white wine. Add peeled and diced onion, bay leaf, salt and pepper. Close pot, allow pressurizing in high flame and, as soon as the valve rings, reducing flame to the minimum and cook for 20 min.
  •  Meanwhile, boil water with a Little salt in a saucepan and cook rice for 12 minutes; drain it, place it in a salad bowl and season with oil, salt and pepper.
  •  Turn heat off, allow steam to escape and open, drain the squid and allow cooling.
  •  Dice squid and place it in salad bowl along with the rice. Add lemon juice, mayonnaise, minced garlic, sliced black olives and mix. Season salad with salt and pepper and allow sitting at room temperature for an hour before serving.
-       250 g of fine rice
-       1 kg of squid
-       60 ml of dry white wine
-       250 ml of water
-       1 onion
-       2 tbsp of mayonnaise
-       Juice from 1 lemon
-       100 g of black olives
-       1 clove of garlic
-       4 tbsp of extra virgin olive oil
-       1 bay leaf
-       Salt and pepper

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