CALAMARI AND SAFFRON RICE SALAD

Calamari and Saffron Rice Salad image

Provided by evelynathens

Categories Squid

Time 45m

Yield 6 appetizer servings, 4 serving(s)

Number Of Ingredients 15

Previous Next

1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice
1/2 teaspoon saffron thread, crumbled and dissolved in
1/4 cup warm water
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1/2 lb fresh peas, shelled or 1/2 lb sugar snap pea, strings removed
1 1/2 lbs small squid, cleaned,bodies cut into thin rings and tentacles halved if large
1/4 cup dry white wine
2 cloves garlic, finely diced
coarse sea salt
fresh ground pepper
3 large ripe tomatoes, peeled,seeded and cut into small dice
20 basil leaves, finely chopped
2 sprigs fresh thyme, use leaves only,coarsely chopped

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.