Saffron prawns and zucchini with black Venere rice

Ingredients

For 1 serving

• Shrimp160 g
• Zucchini1
• Black rice60 g
• Saffronto taste
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice for 30 minutes, until tender but still separate; drain.
2. Meanwhile dissolve the saffron in 2 tablespoons of hot water and leave it to infuse. Peel the prawns and remove the black vein.
3. Wash and trim the courgette and cut it into 1 cm dice.
4. When the rice has 10 minutes left, warm the oil with the crushed garlic in a frying pan over medium heat, add the courgette and a pinch of salt and sauté for 5 minutes, until tender and lightly golden.
5. Add the prawns and the saffron water and cook for 2–3 minutes, until the prawns are pink and a yellow sauce has formed; remove the garlic.
6. Put the rice on the plate and spoon the prawns and courgette over it with their sauce.