Servings: 4
Preparation Time: 5 minutes
Start to Finish Time: 1 hour 15 minutes
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Brazilian Black Rice with Shrimp and Squid: A Culinary Journey to Bahian Shores
Brazilian Black Rice with Shrimp and Squid is a dish that not only embodies the rich culinary traditions of Bahia but also carries with it a sense of nostalgia for the free-spirited 1970s, when Trancoso’s beaches attracted adventurers and dreamers from all over the world. Chef Aladim Alves from Uxua Hotel reimagines this legacy in a stunning seafood dish that brings together the bold flavors of Bahian shrimp and squid with the hearty, earthy taste of black rice.
Black rice, often referred to as “forbidden rice,” gives this dish a unique appeal. Its deep color and chewy texture are not only visually striking but also packed with nutrients, making it a healthier alternative to white rice. Paired with the delicate, briny flavors of shrimp and squid, this dish offers a balanced contrast in both taste and texture, giving you a bite that is at once savory, fresh, and deeply satisfying.
The addition of tomato sauce and dry white wine adds complexity, creating layers of flavor that unfold with every mouthful. This dish is much more than the sum of its parts—it’s a culinary journey. Each ingredient plays a role in reflecting the essence of Bahian cuisine while celebrating the cultural tapestry of Brazil. Whether you’re cooking this to impress at a dinner party or indulging in it on a quiet evening, this seafood and black rice creation is sure to transport you to the sun-kissed shores of Trancoso.
A perfect wine pairing to elevate this dish is a bold, berry-rich Spanish rosé, which complements the seafood’s subtle sweetness and the rice’s earthy undertones. It’s a great choice for bringing out the vibrancy of the dish without overpowering the delicate balance of flavors.
If you’re looking for a dish that’s healthy, flavorful, and rooted in Brazilian tradition, Brazilian Black Rice with Shrimp and Squid is an exquisite choice that brings together the best of the region’s cuisine with a contemporary twist.
Ingredients:
2 1/2 cups water
1 cup black rice (see NOTES)
1 small onion, finely diced
1 clove garlic, minced
2 tablespoons unsalted butter
salt and pepper, to taste
2 1/2 tablespoons olive oil
3/4 pound-medium shrimp, shelled and deveined
1 teaspoon rosemary, chopped (thyme can be
substituted)
3/4 pound-small squid, cleaned, bodies sliced
crosswise 1/4 inch thick
1/3 cup dry white wine
1/2 cup tomato sauce
The black rice gives this dish in earthy appeal. The tomato sauce and
wine adds yet another dimension.
NOTE: Black rice, not to be confused with black sticky rice, is available
at supermarkets and online at amazon.com.
SUGGESTED WINE PAIRING: Bold, berry-rich Spanish rosé.
Instructions:
PREP (20 minutes):
COOK THE RICE (50 minutes)
In a saucepan, bring the water to a boil with the rice. Cover and
simmer over moderately low heat until tender, 45 minutes.
SKILLET #1 (7 minutes)
In a medium skillet, cook the onion and garlic in the butter over
moderate heat until softened. Stir in the rice, season with salt and
pepper, cover and keep warm.
SKILLET #2 (10 minutes)
In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and
1/2 teaspoon of the rosemary; season with salt and pepper. Cook
over moderate heat, turning once, until just white throughout;
transfer to a plate.
Add 1 tablespoon of the oil to the skillet; increase the heat to
moderately high. Add half of the squid and 1/4 teaspoon of the
rosemary; season with salt and pepper. Cook, turning once, until
the squid is just firm, 1 minute; transfer to the plate. Repeat with
the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of
rosemary.
Add the wine to the skillet and cook for 1 minute, scraping up any
browned bits from the bottom. Stir in the tomato sauce and the
seafood; cook just until heated through. Season with salt and
pepper.
SERVE:
Mound the rice on plates, top with the seafood and sauce and
serve right away.