“Squid and Prawns with Chilli and Marjoram” from “Nigellissima”

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Anna: Nigella suggests you serve this with black ‘venere’ Italian rice. I remember she had a previous recipe that called for this rice, maybe in Kitchen, I’m not sure. And I couldln’t find it anywhere. Until I stumbled on it in an hypermarch in France and bought 3 boxes. The problem is, as I recall now, I don’t actually like it that much.

Peter: Why is it black? Does it have squid ink in it?

Anna: No, I just think it’s black rice. So it’s probably very good for you. It makes the dish look very dramatic, which is the point I think.

Peter: It tastes ok to me. It compliments the seafood. I don’t think basmati would be the same.

Anna: It certainly has more bite than normal rice. But what we should discussing is the fish. What do think?

Peter: It was quite a small portion for me. Maybe it could be bulked up with some other fish?

Anna: It would be easy to do more squid and that’s always filling. It was definitely very light and I always like the combination of chilli, garlic and lemon. You can’t go wrong really. But this recipe is not rocking my world.

Peter: Another underwhelming recipe from Nigella?

Anna: It’s perfectly fine, and maybe it’s the rice that’s putting me off. She suggests serving it with pasta too which I think would work better.

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“Squid and Prawns with Chilli and Marjoram” from “Nigellissima”