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Seafood salad of rice with garlic prawns

Rice22 minutes6 people300 calories
1/52/53/54/55/5 (3 votes)
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By Irene Arcas

What a treat! Is seafood salad of rice with garlic prawns it is wonderful and also very very easy to do. During the week I like to take the opportunity to leave cooked pasta or rice in the fridge because they can always be used to prepare a dinner or a quick meal, but also for a garnish of meat or fish. But of course also for salads. And in this case, we have done that.

You can add the ingredients that you like the most or that you have more on hand. In my case I have used: prawns, White fish (hake type) and tuna. You can choose between using fresh or frozen shrimp and white fish. In my case, they were frozen because it was a somewhat improvised recipe, but I let them thaw a little earlier. If, for example, you already have the rice cooked in advance, then you can substitute the white fish for another ingredient such as hard-boiled egg or crab sticks (I say this because we take advantage of the cooking of the rice to put the fish in the varoma and cook them to the time).

The grace of this salad is in the touch that the shrimp "garlic" gives it, which are not steamed or simply cooked shrimp, but we are going to add the juice they release when cooking them with oil, garlic and chilli (optional , if you like spicy).

And, of course, the good thing about this dish is that we can leave it prepared in advance, take it with us in the tupperware to the field, to work…. 🙂

Seafood salad with rice

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Delicious seafood salad of rice with garlic prawns, the most special touch for your rice salad. Ideal as a side, starter, snack or dinner.

Seafood salad with rice
  • Irene Arcas
  • Recipe type: Rice dishes
  • Calories: 300
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 250 g long white rice
  • 800 g of water
  • 1 teaspoon of salt
  • 100 g frozen white fish fillets
  • 3 peeled garlic cloves
  • 50 g of extra virgin olive oil
  • 1 chilli (optional)
  • 200 g of raw shrimp, peeled, already thawed or fresh
  • 50 g green olives or sweet and sour pickles
  • 2 cans of tuna in oil
  • a pinch of pepper
  • chopped parsley for garnish
  • mayonnaise to taste
  • lemon juice

Preparation

  1. We put the teaspoon of salt in the water, place the basket inside and heat 8 minutes, temperature 100º, spoon speed.

  2. While we put the thawed fish fillets in the varoma container on baking paper or silver. We add salt and pepper to taste and reserve.

  3. We add the rice through the bowl and program 10 minutes, varoma temperature, speed 4. 

  4. We remove the rice with the help of the spatula, we place the varoma in its position and we program 8 minutes, varoma temperature, speed 4. We check the point of the rice, if we want it softer, we program 2 or 3 more minutes.

  5. We remove the varoma being careful not to burn ourselves, we drain the rice with the help of the spatula and we add a little cold water to it with the tap to cool it down and to stop cooking. We drain it very well and spread it on a wide tray to finish drying.

  6. Meanwhile, without washing the glass, add the oil and garlic and crush 5 seconds, speed 6. We lower the remains of the lid and walls and (we add the chilli if we want it to bite) and we program 3 minutes, temperature 120º, spoon speed. Add the prawns, a pinch of salt and program 3 minutes, temperature 100º, spoon speed. 

  7. Put the rice in a large bowl, add salt to taste, pepper to taste, the drizzle of lemon, the tuna from the cans with its oil, the shredded fish fillets, the olives or pickles and stir well. Finally we add the prawns that we have in the glass. We stir again and add mayonnaise to taste. Decorate with parsley and let's eat!

    You can leave some prawns to decorate.


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  1.   Elvira said
    ago 5 years

    The rice is hard, at that speed I think the speed would be 4

    Reply to Elvira
    1.    Irene Arcas said
      ago 5 years

      Hello Elvira, if you want you can put more minutes, it often depends on the type of rice, the brand, etc. And yes, speed 4 would be nice too.

      Reply to Irene Arcas