Black Pearl Rice with fried Padrón Pepper

Served with a Majada Sauce.

This is a recipe from a wholefood store and it looked interesting. I have a bag of Padrón Peppers in my fridge and I love them right out of a searing hot pan with olive oil and some sea salt. But I will give this method a try. But I changed some of the preparation method from the recipe.

Something new is good to make some change in the daily food routine. Well routine, since I started to blog, my food routine became more of the time nonexisting. I discover so many new products and collect so many ideas that the word "routine" rarely comes up.
That is one way of telling that I am eating a versatile kind of food.

recipe for 2:
100 g black rice (Lotao deli black pearl rice or Piedmont black rice)
1 tbsp dried algae- soaked
1 onion
1 clove of garlic
1 tbsp olive oil
60 ml white wine
salt and pepper
1 tsp butter

2 tbsp yellow corn flour (or 3 tbsp flour and 1/4 tsp dried yeast and 200 ml cold water)
300 ml sunflower oil
8 Padrón peppers
tiny cress

sauce:
1 clove of garlic
1 pinch of saffron
2 tbsp olive oil
1 tsp lemon juice
salt and pepper


The algae have to be soak in hot water and then stand over night to be washed good the next morning,
do not eat to much of them.
The black rice needs to soak in cold water for 20 minutes.

Chop the onion in very fine dices, chop the garlic too.
In olive oil start them and cook them for 3 minutes, add the drained rice and give it a good coating.
Add the white wine and cook it down, add half of the veg stock and start a long cooking process. Add more stock later. Cooking time is a good 50 minutes.
After 35 min add the washed and chopped algae.
When the rice is finally done add the butter to make it shine.

In the meantime prepare the sauce in a pestle and mortar. Peel and chop garlic and add saffron strings to it, give it a fist crush then add the lemon juice. Make a fine paste and add the olive oil. Season.

Wash the Padrón peppers and cover them with some yellow corn flour, heat up the oil and fry them until golden. BE CAREFUL - they tend to burst and hot oil is splashing all over the kitchen and you!
Drain on kitchen paper.