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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