Black Rice with Adriatic Seafood, Lemon and Fresh Herbs

Rinse the rice under cold water. Finely chop the shallot and garlic. Cut the squid into rings and pat the prawns dry.

Heat two tablespoons of olive oil in a pan. Quickly sear (2-3 minutes) the squid and prawns until they develop color but remain tender. Remove them from the pan and keep warm.

In the same pan, add the remaining oil and sauté the shallot until translucent. Add the garlic and smoked paprika, stir for 30 seconds, then add the black rice to the pan. Toast the rice for 2 minutes until the grains become fragrant.

Deglaze with white wine and cook until the liquid has completely evaporated.

Gradually add the hot stock. Black rice needs more time and liquid than white rice. Cook covered over medium heat for about 35–40 minutes, until the rice is "al dente". Stir occasionally.

Once the rice is cooked and the liquid has almost completely absorbed, return the seafood to the pan. Add the lemon zest, lemon juice and chopped parsley. Season with salt and pepper to taste.

Remove the pan from the heat, cover and let rest for 3 minutes to allow the flavors to combine. Serve with an additional lemon slice.