Black Rice with Seafood

• 140 g black rice, rinsed under cold water
• 700 g well washed shellfish (clams, cockles, etc.)
• 2 shallots
• 120 ml white wine
• 2 pinches of saffron
• 0.5 pinch of chilli powder
• 20 g butter
• 140 g frozen peas
• Salt, pepper

Prepare the ingredients.

Peel and finely chop the shallot.

Put the rice in the pan and cover with water.

Pressure cooking: 10 minutes

Set the rice aside. Put the shellfish in the pan and fry for 10 minutes, stirring until they open. Set aside.

Pour the oil into the cooking pan. Fry the shallots. Add the saffron and the chilli. Pour in the white wine.

Add the butter and whisk. Add the shellfish, peas and rice. Mix and simmer for 4 minutes.