Seafood Black Venere Rice

Seafood Black Venere Rice is a refined and flavorful dish that combines the intense taste of this Italian black rice with the freshness of sea products. Here is the recipe with an Italian touch:

Ingredients

• 400 g of Black Venere rice
• 500 g of mixed seafood (squid, mussels, clams, shrimp)
• 1 clove of garlic
• Fresh parsley to taste
• 1 glass of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Thoroughly clean the seafood. If you’re using clams and mussels, let them purge in salt water for about an hour, then rinse them under running water and remove the byssus (beard).
2. In a large pan, lightly fry a clove of minced garlic in extra virgin olive oil.
3. Add the seafood to the pan and let it sauté for a few minutes.
4. Deglaze with a glass of white wine and let the alcohol evaporate.
5. Once the shellfish have opened and the shrimp have changed color, remove everything from the heat and keep warm.
6. Meanwhile, cook the Black Venere rice following the instructions on the package, usually requiring about 18 minutes of cooking time.
7. Once the rice is cooked, drain it and combine with the seafood in the pan.
8. Add freshly chopped parsley, season with salt and pepper, and mix well.
9. Let it all flavor together over medium heat for a couple of minutes.

The secret to enhancing the flavor of this dish is to use very fresh and high-quality products. Black Venere rice, with its slightly nutty flavor, perfectly complements the saltiness of the seafood, creating a truly unique dish.

Curiosity

Black Venere rice owes its natural black color and nutritional properties to the presence of anthocyanins, the same pigments found in blackberries and blueberries. Originally from China, it has since been acclimated and cultivated in Italy, becoming a staple ingredient in gourmet cuisine.