Serves 6 generously
Ingredients
6 cups of cooked long grain rice
200g mix of cooked shellfish – or canned tuna as an alternative
150g sweetcorn
½ red pepper, finely chopped
½ yellow pepper, finely chopped
2 spring onions, finely chopped
10 black olives, stoned and chopped
3 anchovy fillets, chopped
1 tablespoon of capers
1 tablespoon of chopped parsley
Olive oil and lemon juice to dress
Freshly-ground salt and pepper to taste
Method
In a large dish mix the shellfish, sweetcorn, both peppers and spring onions, then stir in the rice ensuring an even mix, then add the olives and capers and parsley
To serve add a generous amount of olive oil, a splash of lemon juice, and salt and pepper to taste.
"A perfect way to deal with left-over rice, this dish works well with shellfish or canned tuna. I also like to add pine nuts and currants."
Venice
