- Prep Time
- Cook Time
- Difficulty Level Moderate
FARRO SEAFOOD SALAD
Did you know? Farro it’s the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years
An italian style nutty-grain mixed with delicious seafood and fresh herbs. Light, but FULL of flavour! Enjoy this yummy Farro Seafood Salad
200g squid rings
200g prawns (cooked and peeled)
200g basa fillet (diced into small pieces)
150g rocket leaves
A handful of fresh parsley (chopped)
1 small carrot (chopped)
½ x glass of white wine
1 x garlic clove, chopped
Extra virgin olive oil
Sprinkle of rock salt
1 large strainer
1 x large non-stick saucepan
1. Read the cooking instructions on your packet of farro grain. You will normally need to wash or rinse the faro very well before cooking with it as there may be tiny pieces of dirt and powder.
2. Put the strainer into the sink and pour the farro into it. Wash the faro thoroughly a few times making sure your move it around with your hands so that is it washed well.
3. Place the farro into a large non-stick fry pan and cover it with 5 cups of water.
4. Place it on the stove at a high heat for around 35 minutes, stirring it every 5 minutes. Remember to read the cooking instructions on the packet as the cooking time might be a little bit different.
5. In another saucepan, add 3 tablespoons of extra virgin olive oil, chopped garlic and the chopped carrots. Cook this on a low heat until the garlic becomes light brown.
6. Add the squid rings, diced basa fillet, scallops and peas and stir through a little bit, then add sprinkle of rock salt and pour in the wine. Don’t forget to stir the Farro.
7. After 35 minutes, taste the farro to make sure it is cooked and there should still be some water in the pan. If it is cooked, pour the farro into the saucepan with the seafood and keep cooking for ten more minutes and keep stirring this, until most of the water is absorbed.
TIP: Try and make sure there is a little bit of water left because this creates the sauce.
8. After 10 minutes, add the parsley to the saucepan, an extra pinch of rock salt and keep cooking and stirring for 2 more minutes.
9. There should be a little bit of water left which is like the sauce, add the last ingredient, rocket salad and stir well on a medium heat for two extra minutes.
HOW TO SERVE:
1. Transfer a portion of your Farro Seafood Salad to a plate and eat it up!
E ora si mangia, Vincenzo’s Plate…Enjoy!