BLACK RICE WITH PADRÓN
For the Majada sauce:
2 cloves garlic
3 pinches saffron threads
4 tbsp virgin olive oil
2 tsp lemon juice
For the rice:
600 ml vegetable broth
2 tbsp dried wakame
1 medium onion
1 tbsp virgin olive oil
400 g Venere (Black Piedmont) rice
150 ml white wine
Salt and pepper
For the tempura batter:
¼ tsp dried yeast
4 tbsp plain flour
100 ml ice-cold water
300 ml sunflower oil
4-8 Padrón peppers
2 sprigs dill
1 lemon (optional)
1 Make the Majada sauce first. Peel the garlic and combine
with the saffron in a mortar. Crush to a paste.
2 Gradually stir in the olive oil until smooth. Then incorporate
the lemon juice.
3 Heat the broth in a pan and keep hot.
4 Soak the seaweed in cold water in a bowl for 10 minutes.
5 Peel and finely chop the onion. Heat 1 tablespoon of
olive oil in a large frying pan and sweat the onion over a
medium heat until translucent.
6 Add the rice and stir for 1 minute. Then deglaze the
pan with the wine. Allow the wine to reduce for a few
minutes, then add half the broth. The rice should take
about 40 minutes to cook. Gradually add the remaining
broth and stir the rice from time to time.
7 Drain the seaweed and stir into the rice 10 minutes
before the end of the cooking time. Finally, season with
salt and pepper.
8 For the tempura: briskly whisk the yeast and flour with
the water in a bowl to make a batter.
9 When the rice is cooked, heat the sunflower oil in a
small deep pan over a high heat. Dip the peppers in the
batter and fry in the hot oil until golden. The peppers
should be fully immersed in the oil. Alternatively, you
can use tongs to grip the peppers by the stem and dip
into the hot oil, keeping the stems green. In this case,
however, the peppers will have to be deep-fried one at a
time. Drain on kitchen paper.
10 Arrange portions of rice on plates. Drizzle round
the rice with a little Majada sauce, top with a pepper.
Optionally, garnish with dill and a slice of lemon.
11 Accompany with the remaining peppers.