Land and sea black Venus rice
Venus rice with mussels, clams and prawn tails, a light but tasty dish for a first course or an aperitif which lets you stay in shape without giving up on taste.
Preparation time: 50 minutes
Cooking time: 30 minutes
Doses for: 4 people
Black Venus rice 320 g
Mussels 1 kg
Clams 700 g
Prawn tails 8
Garlic 4 cloves
Black pepper q.s.
Extra virgin olive oil 5 tablespoons
Cherry tomatoes 8
Fine salt q.s.
Samurai gourmet 20x20 plates
Cook the rice in salted water.
Clean the mussels and clams leaving them in salted water until they are used.
Put 2 tablespoons of oil and a clove of garlic in a pan, add the clams and wait for them to open.
Put the mussels, two cloves of garlic and a little pepper in another pan and cook until they open.
Peel the prawns and cut them into pieces
Shell the mussels and clams keeping a little cooking water aside
Put 3 tablespoons of oil and a crushed clove of garlic in a non-stick pan, cook for a few minutes, add the cherry tomatoes, prawn tails and rice, stirring. Add 2/3 tablespoons of cooking water, mussels and clams and mix well.
Use a mould to serve the rice on the plate. You can decorate the rice with some shellfish and cherry tomatoes placed on a Samurai Flower skewer for a creative and original effect.