Brazilian style Calamari with Black Rice



2 ½ cups water

1 cup black rice

1 small onion, diced

1 large garlic clove, minced

2 tablespoons unsalted butter

Salt and freshly ground pepper

2 ½ tablespoons extra-virgin olive oil

¾ lb medium shrimp shelled and de-veined

1 teaspoon chopped rosemary

¾ pound (clean) squid, bodies sliced diagonally

1/3 cup white wine

½ cup tomato sauce


Bring the water to a boil with the rice added in a medium saucepan. Cover and simmer 45 minutes over moderately low heat or until tender. . In a medium skillet, cook the onion , garlic and butter over moderate heat until limp. Stir in the cooked rice, add a dash of salt and/or pepper, and cover on low.

Add the shrimp,1/2 teaspoon of the rosemary; season with salt and pepper to a wok or large skillet with vegetable oil. Cook on medium heat on both sides until white, then remove to a plate. On medium high add the olive oil and.1/2 of the squid and 1/4 teaspoon of the rosemary; seasoned with salt &pepper. Cook until squid is firm, (very fast); then remove to a plate; repeat the process for the remaining squid.

Add the wine to the used skillet and heat for around a minute. Add the tomato sauce and the seafood; heat throughout. Serve shrimp, squid and sauce atop a Black Rice pilaf.

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