Ingredients
2½cupswater
1cupblack rice
1small onion
1large garlic clove
2tbspunsalted butter
salt
freshly ground pepper
2½tbspextra virgin olive oil
¾lbmedium shrimp
1tsprosemary,chopped
¾lbsmall squid,cleaned
1cupdry white wine
½cuptomato sauce
Preparation
In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender. This will take about 45 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.
In a large skillet, heat 1 tablespoon of the oil. Add the shrimp and half a 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 ¼ 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, half tablespoon of oil and ¼ 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. Mound the rice on plates, top with the seafood and sauce, and serve right away.
