Black Venus rice with squid tufts and king prawns

17/11/2023

Here is the recipe for preparing a delicious Black Venus rice with squid tufts and king prawns, an elegant and tasty dish that blends the flavors of the sea with the particular texture of this whole grain rice of Asian origin.

Ingredients

200 g of Black Venus rice
200 g of fresh squid
200 g of king prawns
1 clove of garlic
Fresh parsley to taste
Extra virgin olive oil
Salt to taste
Black pepper to taste
Dry white wine to taste

Preparation

Wash the Black Venus rice under cold running water and drain it. In a pot, bring to a boil enough salted water to cook the rice. As soon as the water boils, pour in the Black Venus rice and cook according to the times indicated on the package (it usually requires more time than white rice, about 30-40 minutes).
Clean the squid by removing the innards and skin, then cut them into rings or tufts, depending on preference. Also clean the king prawns by removing the shell and intestine.
In a frying pan, heat a drizzle of extra virgin olive oil with a clove of garlic. When the garlic is golden, remove it, and add the squid. Sauté for a few minutes and then deglaze with a bit of dry white wine. Wait for the alcohol of the wine to evaporate before adding the king prawns. Cook for another 5-7 minutes or until the seafood is cooked through.
Meanwhile, once the Black Venus rice is cooked, drain it well and set it aside.
Add the Black Venus rice to the pan with the squid and king prawns, gently stirring to flavor the rice with the seafood dressing. Adjust salt and pepper to taste.
Serve the Black Venus rice with squid tufts and king prawns hot, sprinkled with finely chopped fresh parsley.

Curiosity

Black Venus rice is a whole grain rice with a particular aroma and a blackish color. It was born in China, but is now also cultivated in Italy, especially in the Po Valley. Over time, it has become a highly appreciated ingredient in gourmet cooking for its unique flavor, nutritional properties, and visual impact on dishes.