Farro Salad with Seafood

De Vincenzo's Plate · 45 min

Ingredientes

Preparación

1. Rinse the farro well in a strainer, rubbing it with your hands until the water runs clear.
2. Put the farro in a large non-stick pan and cover with 5 cups of water. Cook on high heat for about 35 minutes, stirring every 5 minutes, and check the packet for timing.
3. In a second saucepan, warm 3 tablespoons of extra virgin olive oil with the chopped garlic and carrot over low heat until the garlic turns light brown.
4. Add the squid rings, diced basa, scallops and peas, stir briefly, then add a pinch of rock salt and pour in the white wine.
5. After 35 minutes, taste the farro. If it is cooked and some water remains, add it to the seafood pan and cook 10 more minutes, stirring, until most of the liquid is absorbed. Leave a little liquid, which forms the sauce.
6. Stir in the chopped parsley, a pinch of rock salt and cook 2 more minutes.
7. Add the rocket and stir over medium heat for 2 more minutes. Serve a portion on a plate.

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