Black Venere rice with prawns and vegetables

Pour the black Venere rice in a pot with cold water, bring to a boil and cook over low heat for 40 minutes since the boiling begins. Drain the rice and keep it aside.
Wash and slice the pepper, cut it into small squares, then peel the avocado and cut into slices. Fry the chopped onion in a frying pan with a little oil, add the pepper and after 10 minutes the prawns and the baby octopus, simmering over high heat. Add some white wine and cook over a low heat for 10 minutes.
Stir-fry the rice in the pan along with the vegetables and fish for a couple of minutes, add salt and pepper, and over a low heat add the avocado and the chopped parsley.

Serves for 3 persons
  • 250 g of black Venere rice
  • 1 avocado
  • 1 red pepper
  • 1 glass of dry white wine
  • 1 onion
  • 10 shrimp tails
  • 10 octopuses
  • extra virgin olive oil
  • parsley
  • sape
  • pepper