Prawns and black Rice

I was at the supermarket to get some risotto rice. There were 3 packages which looked a bit oldfashioned. That caught my eye.

A product established 1930 sounds like a solid quality. Rice grown in Italy. They offered Carneroli rice, Aborio rice and Riso Nero.

The Aborio was the first to go in my shopping cart, then I took a closer look at the black one. It is high in fiber.

The back of the package suggested serving the rice with seafood. At the fishmonger I bought prawns. Some squid rings were still in my freezer and just needed to thaw.

A bit of vegetables to add to the rice was a good idea. I thought of green and yellow, but after mixing the cooked rice in with the veggies, the color black took everything over.

I marinated the prawns in garlic and Jamaican spiceblend for some more taste. The squid rings just got some potato starch.

Ingredients:

2/3 rice cooker cup black rice, washed and soaked for 30 min.

3 celery stalks, 1 yellow carrot, 1 green onion, 2 little shallots, 6 garlic cloves

25 ml Noilly Prat

8 black tiger prawns, 5 squid rings

Jamaican spiceblend, salt, pepper

2 tbsp sunflower oil

Cook the rice - it will need a lot longer than white rice.

Marinate the prawns.

Chop veggies in small cubes and saute them in 1 tbsp oil. Season with salt and pepper and let them steam with the Vermouth.

Short before the rice is ready, heat up the pan to high heat again (take the veggies out) and add oil. Cook the prawns on both sides, not more than 4 min in total. Get them out and the squid rings in. They only need 2 min.

Mix rice with veggies and serve with seafood.