Rice Salad With Fish And Seafood

Preparation:

Preparation: Boil the rice al dente in a pot of boiling water, drain it and pass it under running water to cool it and stop it from cooking. Wash the peppers, remove the seeds and the internal white membranes, finally cut them into strips. Cut the boiled carrot into rings; peel the mango, remove the stone and cut the pulp into strips. Clean the mussels and clams, place them in a saucepan with a lid and cook for 15 minutes over moderate heat. Cut the fish pulp into small pieces; wash the scampi tails and remove the innards. Fry the onion in a large saucepan with the oil over moderate heat for 4-5 minutes. Add the fish and scampi and cook for 10 minutes, then remove them from the pan with a slotted spoon and let them cool. Reduce their cooking liquid to about a quarter of the initial amount, then set it aside. Clean the peppers, chop the pulp and place it in a bowl. Add six tablespoons of the fish cooking liquid, the vinegar, the oil, the necessary salt, the herbs and the chopped spring onions. Mix carefully, in order to obtain a homogeneous sauce. Collect the rice, the mussels and clams in their shells, the pieces of fish, the scampi tails, the pepper and mango strips and the carrot slices in a small salad bowl, sprinkle everything with the prepared sauce and mix in so that the seasoning can be distributed evenly. Let the salad rest in the refrigerator for an hour before serving.