Venere rice salad with squid, peas and mint

Ingredients

For 1 serving

• Black rice70 g
• Squid170 g
• Peas80 g
• Cherry tomatoes80 g
• Mint3 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon juice1 tablespoon
• Saltto taste

Contains: shellfish,

In season: April – June

Method

1. Rinse the black Venere rice, add it to a pan of boiling salted water and cook over medium heat for about 40 minutes, until the grains are tender but firm; drain and cool under cold water.
2. Meanwhile clean the squid if needed, rinse it and cut it into rings about 1 cm wide; wash and quarter the cherry tomatoes; crush the garlic clove.
3. When the rice is almost ready, heat half the oil in a pan over medium heat with the garlic, add the peas with a couple of tablespoons of water and cook for 5 minutes, until tender.
4. Turn up the heat, add the squid and cook for 3 minutes, stirring, until white and opaque; don't overdo it or it turns rubbery. Season with salt, remove the garlic and let it cool slightly.
5. Add the squid, peas and tomatoes to the rice, dress with the remaining oil and the lemon juice and finish with torn mint leaves.