Calamari & Prawns Black rice


As promised, a very simple, truly delightful lunch option made with Riz Venere, Forbidden rice, or simply… black rice!


50 gr. Black rice (per each person)

50 gr. raw peeled prawns

50 gr. clean calamari rings

1/4 fish stock cube

Extra Virgin Olive oil

1/2 an onion finely chopped

1 clove of garlic

To prepare the rice, put it in water the night before if you remember, if not, you can put it in a bowl and add really hot water (out of the kettle for example) for about an hour before cooking, this will reduce the amount of cooking time later on.

In a medium size pot at medium high temperature cook the onion in a teaspoon of olive oil. After a couple of minutes add the garlic to avoid it from burning since it cooks quicker than the onion. Add the seafood and cook for a couple of minutes.

Remove the water from the rice and wash. Remove the excess of water and add to the pan. Dry it off for a couple of minutes to ensure the raw rice gets all the flavor and then add twice as much cold water as the volume occupied by the rice. Add the fish stock cube.

Set the heat to low maintaining in a low boiling mode for about 30 minutes and check every 10 to make sure everything is ok.

This rice will not absorb the water in the same way white rice does, so at the end of the concoction you might need to boost the heat and let it evaporate.

All rices are better eaten 5 to 10 minutes after being cooked, this allows the to SET. You might think it is just a silly detail, but it makes all the difference.


By the way, I would love to hear your opinions and comments if you try any of the recipes! 🙂

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