Seafood Rice Salad

Method

1. Choose parboiled rice. For 3 liters of water, add 30g salt, bring to a boil, then add 600g rice. Cook 1 minute less than package time (e.g., 13 minutes if package says 14).
2. While rice cooks, prepare mussels: in a pan, heat oil with a garlic clove. Add mussels, parsley stems, pepper, half glass of white wine. Cover and cook on high heat until opened. Remove mussels, strain the cooking liquid into the rice pot.
3. When rice is done, drain without rinsing and spread on a large tray to cool.
4. Shell cooled mussels, cover and refrigerate.
5. Cut smoked salmon and optional swordfish speck into cubes, refrigerate.
6. Prepare vegetables: remove seeds and white pith from peppers, cut into small cubes. Also cut pickled onions, gherkins, olives, capers into small cubes. Mix and refrigerate.
7. Clean and dice squid and cuttlefish into small cubes.
8. Peel shrimp and remove the intestinal vein.
9. Cook seafood: in a pan, heat oil with a garlic clove and basil leaves. When basil wilts, remove garlic. Add squid and cuttlefish, after 5-6 seconds add shrimp. Cook for 1.5-2 minutes. Add brandy and flambé. Season with salt and pepper. Remove from heat, cover, and rest for 10 minutes. Then refrigerate for at least 30 minutes.
10. After resting, combine all ingredients in a large bowl: fluffed rice, seafood with its juices, mussels, salmon, swordfish, pepper mix, pickled vegetables.
11. Add apple cider vinegar, olive oil, salt, pepper, and chopped parsley. Mix well.
12. Cover and refrigerate for at least 1 hour before serving.