Black Venere rice with prawns and zucchini

Ingredients

For 1 serving

• Black rice65 g
• Shrimp150 g
• Zucchini150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley5 g
• Lemon zest1 g
• Saltto taste
• Chili pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Bring plenty of water to the boil, salt it and cook the black Venere rice for 40 minutes over medium heat, until tender but still with some bite; drain well.
2. Meanwhile wash and trim the courgettes and dice them into pieces of about 1 cm. Peel the prawns, score them along the back and remove the dark vein. Peel and crush the garlic, chop the parsley and grate only the yellow part of the lemon zest.
3. For the last 10 minutes of the rice's cooking, heat the olive oil with the garlic in a wide frying pan over medium heat for a minute, until it sizzles; add the courgettes with a pinch of salt and cook for 5 minutes, until tender and lightly golden.
4. Add the prawns and a pinch of chilli and cook for 2–3 minutes, until the prawns are pink and opaque; discard the garlic.
5. Add the drained rice and toss for a minute over high heat, until hot and well coated; off the heat, finish with the parsley and lemon zest.