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Marinara rice salad: the recipe for the fish variant of a summer classic

Marinara rice salad: the recipe for the fish variant of a summer classic

L‘marinara rice salad is a cold dish, a variant of the classic rice salad, made with a sauce based on fish, tomatoes and black olives. It is a fresh and tasty recipe, also a valid alternative to seafood risotto, but to be consumed cold or at room temperature: thanks to its simplicity it is a dish that can be served on different occasions, from lunch at the cenafor a buffet if served in single-serving bowls, but also as a single dish for a picnic.

In our recipe, the salad is dressed with shrimp, octopus, monkfish, mussels and clams, which bring all the scent of the sea to the plate. Its preparation is simple, you just need a little patience for it cleaning the fish: you can enrich it as you like, for example by using other types of fish and shellfish such as squid, squid, cuttlefish, swordfish, tuna and so on, or even inserting some roasted vegetablesolives, capers and various aromatic herbs.

If you prefer to avoid fish, try the rice salad with mussels only, it will still be very tasty. If you want to try something different, you can try the oriental rice salad or the rice salad Nicoise style, with hard-boiled eggs, tuna and olives.

How to prepare marinara rice salad

First, dedicate yourself to cleaning and cooking the octopus. Bring a pot of water to a boil, dip the octopus tentacles 3-4 times, lowering and raising it without immersing it completely. After 3-4 passes the octopus tentacles will curl and you can dip it completely into the boiling water. Cook the octopus over very low heat: the water should simmer gently, for about 40 minutes. Once it has cooled, drain it on a cutting board and cut it into small pieces 1.

Clean the mussels, following our advice, then do the same with the clams. Pour them into a large pan with the parsley stalks, turn on the heat, cover with the lid and wait a few minutes until the shells open. 2. Keep aside, shelling the mussels and clams, and storing them in their filtered liquid with a narrow mesh strainer.

Cut the monkfish fillet into cubes 3.

Heat a drizzle of oil in a pan with the garlic clove, sauté the cubes for a few moments to brown them 4 Keep aside.

In a large skillet, sauté the garlic in oil, add the cleaned and peeled shrimp and cook over high heat for 1-2 minutes. Also add the pieces of octopus and skip everything 5.

Also add the shelled mussels and clams 6.

Finally, add the monkfish cubes 7.

Cook everything for a few more minutes, season with salt and perfume with the chopped parsley 8 Keep aside and let cool.

Meanwhile, cook the rice in lightly salted boiling water to which you have also added the liquid of mussels and clams, drain it and let it cool in a bowl 9.

Add the fish 10.

Enrich the rice salad with diced tomatoes and sliced ​​olives 11.

Stir gently and leave to flavor in the fridge for about an hour before serving 12.

Your marinated rice salad is ready to be enjoyed 13.


Before starting to boil the rice, rinse it well under running water so as to eliminate theexcess starch. You can also use some to make the marinara rice salad brown rice or of Venus rice: keep in mind that their flavor will be more tenacious and intense and the cooking minutes will have to increase. If you want an extra touch of freshness you can add some lemon juice at the end of the preparation, or of the zest. Those who love strong flavors can also add ingredients such as capers e anchovies. You can season the rice with a round of raw oiljust before serving, in order to enhance its flavor.


We suggest you eat your marinara rice salad the same day :; however, you can keep it in the fridge for a maximum of 1 day, closed in a glass container.

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