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 fragranza 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!
To prepare Venere rice with squid tentacles and prawns, start by making the broth. Shell your prawns 1then cut along the back with a small knife 2gently remove the intestine, and place the flesh con 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 vater, add the parsley stems, and peppercorns 5and let it cook for about 20 minutes. Once reduced, strain the broth 6.
This way, you’ll obtain a very aromatic broth 7keep 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 9stirring occasionally.
Meanwhile, prepare the seasoning: pour the oil into a saucepan 10add a clove of garlic and let it brown. Then remove it and add the squid tentacles 11let 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 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.
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