Venere rice with squid tentacles and prawns

Name: Venere rice with squid tentacles and prawns
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Black Venus rice 1 ½ cup; Calamari (squid) 5.3 oz; Shrimp tails 5.3 oz; Extra virgin olive oil 3 tbsp; White wine 0.7 oz; Fine salt to taste; Black pepper to taste; Parsley to taste; Shrimp (the scraps); Extra virgin olive oil 4 tbsp; Garlic 1 clove; Water 4 glasses; Parsley (the stems) to taste; Black pepper to taste; Onions 2.8 oz; Fine salt to taste

it de br es fr

557

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 557
Carbohydrates g 61.6
of which sugars g 2.1
Protein g 12
Fats g 28.9
of which saturated fat g 4.42
Fiber g 2.5
Cholesterol mg 53
Sodium mg 579

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4 persone
Cost: Average

PRESENTATION

Venere rice with squid tentacles and prawns is a very special and tasty first course that encapsulates all the flavor of the sea and the elegance of an aesthetically pleasing preparation.
Venere rice is naturally black, with a sweet and fragrant flavor that releases a delicate bread aroma while cooking; it is ideal for those who want to prepare a black rice dish, aromatic and without using additional natural colorants, like squid ink.
Venere rice pairs well with both fish and vegetable-based sauces, and its unique fiber makes it always crunchy and never mushy!

Pair this delicious seafood dish with a tasty tray of gratinated squid and prawns!

INGREDIENTS

557

Calories per serving

Black Venus rice 1 ½ cup (300 g)

Calamari (squid) 5.3 oz (150 g)

Shrimp 5.3 oz (150 g) - tails

Extra virgin olive oil 3 tbsp (50 g)

White wine 0.7 oz (20 g)

Fine salt to taste

Black pepper to taste

Parsley to taste

for the stock: Shrimp - (the scraps); Extra virgin olive oil 4 tbsp (60 g); Garlic 1 clove; Water 4 glasses (1 l); Parsley to taste - (the stems); Black pepper to taste; Onions 2.8 oz (80 g); Fine salt to taste

Preparation

How to prepare Venere rice with squid tentacles and prawns

To prepare Venere rice with squid tentacles and prawns, start by making the broth. Shell your prawns 1, then cut along the back with a small knife 2, gently remove the intestine, and place the flesh in the refrigerator, keeping the shells aside. Pour the oil into a saucepan, add a clove of garlic, the onion cut into wedges, and the prawn shells 3.

Let them brown for about 5 minutes, stirring occasionally, and deglaze with white wine 4. Cover with water, add the parsley stems, and peppercorns 5, and let it cook for about 20 minutes. Once reduced, strain the broth 6.

This way, you'll obtain a very aromatic broth 7, keep a ladle aside and pour the rest into a saucepan, lightly salt it, and bring it to a boil. Pour the rice into the boiling broth 8 and cook it according to the package instructions 9, stirring occasionally.

Meanwhile, prepare the seasoning: pour the oil into a saucepan 10, add a clove of garlic and let it brown. Then remove it and add the squid tentacles 11, let them brown and deglaze with white wine 12.

Add a ladle of the broth 13 and cook them for a few minutes. Once the rice is almost cooked, drain it 14 and pour it directly into the saucepan with the squid 15.

Add the prawns 16 and finish cooking for about 5 minutes. Add a pinch of salt, a grind of black pepper, and finely chopped parsley leaves 17. Stir to combine the ingredients and serve the Venere rice with squid tentacles and prawns while still hot 18.