Black rice with seafood
2 servings
35 minutes
Black rice with seafood is an exquisite dish of Italian cuisine inspired by the richness of the sea depths. Its dark hue and delicate creamy texture are achieved through squid ink, which gives the rice a rich flavor and a hint of ocean aroma. Shrimp, squid, and mussels add freshness and juiciness to the dish, while sweet pepper and green peas provide subtle notes of sweetness and crunchiness. This rice is often served in coastal restaurants in Italy, symbolizing the connection between humans and the sea. The dish pairs perfectly with white wine and is served with a slice of lemon that highlights its flavor harmony. It not only delights gastronomic senses but also impresses with its stunning appearance – a true culinary masterpiece.
1
Crush, clean, and chop the garlic coarsely, remove the seeds and membranes from the pepper and cut it into large cubes, cut the shrimp in half across.
- Garlic: 3 cloves
- Bell pepper: 60 g
- Tiger prawns: 8 pieces
2
Sauté the pepper in olive oil over medium heat for 30 seconds, then add garlic and sauté for another 20 seconds.
- Bell pepper: 60 g
- Olive oil: 16 ml
- Garlic: 3 cloves
3
Add squid and mussels and sauté for another 30 seconds.
- Cuttlefish: 6 pieces
- Mussels: 5 piece
4
Add green peas, sauté for another 30 seconds.
- Green peas: 30 g
5
Remove the mussels, pour in the broth, bring to a boil, add and stir in the squid ink, add rice evenly spreading it over the surface and cook, stirring, on medium heat at a gentle simmer for 18 minutes until the rice absorbs the broth.
- Mussels: 5 piece
- Shrimp (prawn) stock: 500 ml
- Cuttlefish ink: 8 g
- Bomba rice: 150 g
6
Add shrimp and squid, and cook for another 5 minutes, stirring vigorously, season to taste.
- Tiger prawns: 8 pieces
- Baby squid: 50 g
- Olive oil: 16 ml
7
Place the mussels, garnish the pan with half a lemon, and serve.
- Mussels: 5 piece
- Lemon: 0.5 piece
