A fresh and tasty summer rice salad made with rice, frozen seafood (condimare), fish sticks, cherry tomatoes, black olives, and parsley. A practical and quick recipe, ideal for lunches at the beach, picnics, or light dinners.
Thaw 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 frying pan pour in extra virgin olive oil and add the still frozen condimare; cook for a few minutes until completely thawed.
Add white wine to the condimare and let it evaporate; leave to cool and mix in the chopped fresh parsley.
Cut the fish sticks into pieces.
In a bowl combine the cooled rice, sliced black olives, 3/4 of the fish sticks cut into pieces, halved cherry tomatoes, and finally the cooled condimare.
Add one last tablespoon of extra virgin olive oil and more fresh parsley.
Maximum 48 hours in the refrigerator.
Italia
