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Andalusian Rice Salad
An early correspondent , David Glass
(Aug 00) identified salads as one of the main attractions of Spanish cooking.
Here is one from the open air of Andalusia.
This salad can only confirm my impression of Spanish cooking:
ordinary ingredients used in an unexpected combination to produce a somehow
subtle and felicitous result.
The recipe is adapted from Penelope Casas' Delicioso!
(see Bookstore). I'm glad to note that she cooks the rice simply in an
excess of water. No fussing with ratios in this method.
Serves four
Rice, short-grain, 1 cup
Water, 3 cups or more
Olive oil
Salt
Pan with cover
Strainer
Mixing bowl
Flaked tuna, 2 tablespoons
Roasted sweet red pepper (pimiento), chopped, 2 tablespoons
Red sweet onions, 2 tablespoons, or scallions
Radishes, 2 sliced thin
Green olives, chopped, 2 tablespoons
Frozen peas, thawed, 1/4 cup
Cilantro or parsley, minced, 2 tablespoons
Serving bowl or platter
Dressing:
Olive oil, 3 tablespoons
White wine vinegar, 1 tablespoon
Sugar, 1/8 teaspoon
Sweet paprika, 1/2 teaspoon
Garlic, minced, 1 clove
Dried thyme (!), 1/4 teaspoon
Salt and pepper
Small bowl
Commence thawing peas. Roast a sweet
red pepper by toaster oven or other method.
Place water in a pan with a little olive oil and salt. Bring
to a simmer and add rice. Cover and cook
at a definite simmer until slightly al dente, about 15 minutes. Drain well with
a strainer and place rice in a mixing bowl.
Mix in the tuna, pepper, onions, radishes, olives,
peas, and cilantro.
Mix dressing in a small bowl. Fold into the rice
mixture. Let sit 30 minutes at room temperature to blend flavors.
Serve in a serving bowl or platter.
Variation
For a formal presentation decorate with
hard-boiled eggs, pimiento strips, asparagus, cherry tomatoes, cured black
olives.
I'm sure that basmati rice would work, but for me it
would take from the Spanish character of the dish, like using Scotch instead of
brandy in a classic French recipe.
For a slight bite, use half-sharp paprika (available
from Penzeys) instead of sweet paprika.
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