Dive into flavours with this unique black rice infused with squid ink, bringing the essence of the sea straight to your plate! If you’re craving a restaurant quality dish at home, look no further!

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Black Rice with Shrimps

Author: Lorraine Cauchi Cooking Method: Boiling, Frying Cuisine: Mediterranean cuisine Courses: Pasta & Rice Recipe Keys: Pescetarian Quick Meals

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 2

Best Season: Suitable throughout the year

Ingredients

• 1 Cup/200g Brezzo Riso Nero/Back Rice (from Dical House)

• 200g/7oz Shrimp

• ¼ Cup/60ml White Wine

• 2 Cups/500ml Jurgen Langbein Fish Stock (om Dical House)

• 1 Small Onion, finely diced

• 3 Cloves Garlic, minced

• 1-2 Tbsp Squid Ink

• 1 Tsp Tomato Paste

• 2 Tbsp Pecorino Cheese

• 1 Tbsp Unsalted Butter

• Salt & Pepper

Method

1. In a large deep pan, heat 1 tablespoon olive oil over medium heat and cook the shrimp for about 2-3 minutes per side. Remove and set aside.
2. To the same pan, add another tablespoon olive oil and a tablespoon butter. Saute the onion until softened then add the garlic and cook for 1 minute.
3. Add the rice to the pan and toast it for 2 minutes stirring continuously, then add the wine and cook until the wine is absorbed by the rice.
4. Add the fish stock, tomato paste and ink. Bring to boil then simmer covered for 45 minutes, until al dente.
5. Add the cooked shrimp, stir through, then add 1 tablespoon unsalted butter and pecorino cheese. Adjust seasoning with salt and pepper and serve.
6. Garnish with shrimp, fresh parsley and serve with lemon wedges.
7. I cooked the garnish shelled shrimp in a little olive oil and garlic separately just before the serving. (You can also clean the shrimp and remove the shell before cooking).
8. Enjoy!