500 g/1 lb 2 oz clams, scrubbed 500 g/1 lb 2 oz mussels, scrubbed and beards removed
300 g/11 oz baby octopuses 250 g/9 oz long-grain rice 2 eggs, hard-boiled
3 tablespoons olive oil 1-2 teaspoons lemon juice, strained salt


1.Discard any clams and mussels with broken shells or that do not shut immediately when sharply tapped. Put the shellfish in two separate frying pans and cook over high heat for 5 minutes until they have opened.
2.Remove from the heat and discard any that remain closed. Remove the clams and mussels from their shells and set aside.
3.Cook the octopuses in salted, boiling water for about 10 minutes, remove from the heat and leave tocool,then cut in half.
4. Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain , rinse under cold running water and drain again.
5.Tip into asalad bowl and add the clams, mussels and octopuses. Shell the eggs, cut in half and scoop out the yolks.
6.Crumble the yolks into a bowl and gradually whisk in the olive oil a drop at a time. When the dressing has the desired consistency (you may not need all the oil), whisk in lemon juice to taste and season with salt.
7. Sprinkle the dressing over the rice salad and store in acool place,but not therefrigerator, until readyto serve.

Leave a Reply

Your email address will not be published.