Venere black rice with seafood and caramelised onion
Pan-seared Venere black rice with seafood and confit onion: a flavourful dish inspired by a tapas bar in Salamanca, featuring a surprising Italian rice variety as the star ingredient.
Black rice, white wine and a memory of Casa Paca
I spent a few weeks in the beautiful Spanish city of Salamanca during a language course at its centuries-old university. Apart from the impressive buildings and the lively Plaza Mayor, I discovered many great places to eat. One of these was Casa Paca, a restaurant where I often went for tapas accompanied by a glass of local wine.
The menu featured a dish that I couldn't resist: chipirones a la plancha with black rice. Initially, I thought the rice had been coloured black with squid ink, but I later discovered that it was venere rice, an Italian variety with a naturally dark colour and rich, nutty flavour.
Once home, I got to work. I replaced the chipirones with a mix of seafood and added caramelised onion for extra depth of flavour. But before I share the recipe with you, let me tell you a little more about this special type of rice: riso venere.
What is Venere black rice?
Venere black rice, also known as riso venere, is a special variety of rice that is deep purple – black in colour and has a nutty flavour. Developed in Piedmont, Italy, in 1997, it is the result of crossing a local variety with an aromatic Asian one. The rice owes its colour to anthocyanin, an antioxidant found in the outer layer of the grain.
A name with a story
The name Venere refers to Venus, the Roman goddess of love and fertility. In China, black rice was known as 'emperor's rice' and was grown exclusively for the imperial family, partly due to its alleged aphrodisiac properties. This mythical connotation lives on in the Italian name.
Strict cultivation in Italy
The production of Venere rice in Italy is strictly regulated. Only around a hundred recognised artisan companies are permitted to cultivate this rice under the Filiera Riso Venere label. This guarantees the rice's quality, origin and sustainability.
Venere black rice is a superfood
Black rice is a type of whole grain rice that is packed with nutrients. It contains:
- Anthocyanin: a powerful antioxidant with anti-inflammatory and potentially anti-cancer properties.
- Vitamins and minerals such as selenium, iron and calcium, which contribute to a healthy metabolism and cell renewal.
- Fibre: good for digestion.
- Low glycaemic index: helps keep blood sugar levels stable.
- Low in calories: ideal for those who are conscious about their diet.
How do you cook black rice?
As it is a whole grain rice, black rice takes a little longer to cook.
- Uncooked: 40–45 minutes.
- Parboiled (pre-cooked): ready in 20 minutes.
First rinse the rice thoroughly. Use at least two parts salted water for every part of rice. Cook with the lid on the pan and drain as soon as the rice is ready.
How do you use black rice in the kitchen?
Black rice is a versatile ingredient:
- Hot or cold: ideal for salads, with fish, vegetables or light meats such as veal or poultry.
- Not suitable for risotto: the grains remain firm and do not stick together.
- Perfect for meal prep: salads with black rice keep well in the fridge for several days.
- Also surprising in desserts: think rice pudding with coconut milk or biscuits.
- Flavour combinations: goes well with courgette, almonds, bell peppers, chilli and even a light cheese sauce.
- Tip: avoid heavy sauces – simplicity brings out the best in the rice.
From rice to dish
Now that you know all about Venere black rice, it's time to get started. The rice forms the basis of this dish, but it's the seafood, caramelised onion and subtle sauce that bring it all to life. The flavours are pure, and the preparation is simple — just the way Venere black rice likes it!
Ingredients (serves 2)
- 100 g black rice (riso venere)
- 1 clove garlic, finely chopped
- 1 tablespoon extra-virgin olive oil (EVO)
- 4 scallops
- 4 langoustines or large prawns, peeled
- 8 mussels
- 1 small onion, finely sliced
- 1 teaspoon sugar
- A dash of white wine
- A pinch of curry powder (or to taste)
- A handful of samphire
- Freshly ground pepper
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Preparation
The recipe:
First, cook the rice as usual. Rinse it, then gently cook it in salted water until the grains are al dente. This takes about 40 minutes unless you are using parboiled rice. Drain and set aside.
Next, cut the onion into thin rings and slowly caramelise them in a little olive oil with a pinch of sugar. Cook gently until the onion is golden brown and sweet.
Heat a dash of extra virgin olive oil with some garlic in a pan. Add the cooked rice and sauté briefly over a medium heat. Season with pepper. This gives the rice a slightly toasted flavour, which contrasts nicely with the salty seafood.
For the seafood, I use a plancha or a hot griddle pan. Fry the scallops briefly on both sides until cooked through. You can also add the langoustines or prawns – make sure they are pink and lightly caramelised. Steam the mussels separately in a little water until they open. Strain the cooking liquid, add a dash of white wine and reduce. Season with a pinch of Kari Gosse to add a subtle spiciness that goes perfectly with the seafood.
Finally, steam the samphire very briefly – one minute is enough. This will keep it crisp and fresh.
Serving:
Begin by placing a layer of rice on the plate. Add a layer of caramelised onion on top. Arrange the seafood elegantly on the bed of onions. Spoon some of the reduced mussel liquid over them and finish with the samphire.
For an extra touch, add some lemon zest or a few drops of high-quality lemon-infused olive oil. A few fennel or dill leaves also provide a fresh finishing touch.
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