Catalan Rice Salad

Preparation:

Preparation: Steam the peas for 20/30 minutes. Remove the seeds from the peppers and cut them into squares. Drain the tuna and pit the olives. In a bowl, combine the diced peppers, the peas, the crumbled tuna, the capers, the olives and season everything with a spoonful of oil, a spoonful of vinegar and a pinch of salt and pepper. Drain the rice cooked al dente, pass it under cold water, drain it again very well and pour it into a bowl. Melt the saffron with a spoonful of water, pour it over the rice and mix well to make it season evenly; add the rest of the oil and a pinch of salt and pepper, and mix. Add all the other previously prepared ingredients to the rice, mix again and keep the rice salad in the fridge until serving.