Marinara Rice Salad

Preparation:

Preparation: Scrape the mussels to remove any beards then wash them and place them to open in a spoonful of hot oil, flavored with a clove of garlic. Do the same with the clams, washing them however in more water, before letting them open, to eliminate any sandy residue. Remove the eyes, beaks and central bones from the squids, then boil them in plenty of salted water. Drain them as soon as they are ready and cut them into rings. Boil the rice al dente then refresh it under running water, drain it well and collect it in a suitable bowl. Add the squid rings, the mussels and shelled clams and the tuna, well drained from the preserving oil. Dress the salad with the pepper removed from the seeds and membranes and finely diced, about 40 g of olive oil, the juice of 2 cloves of garlic and a spoonful of vinegar. Finally, season everything with a pinch of salt, a grind of pepper and the leaves of a bunch of parsley, peeled, washed and finely chopped. Mix the marinara well and serve immediately.