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Ingredients

• 2 1/2 cups  water
• 1 cup  black rice
• 1   small onion, finely diced
• 1   large garlic clove, minced
• 2 tablespoons  unsalted butter
•   Salt and freshly ground pepper
• 2 1/2 tablespoons  extra-virgin olive oil
• 3/4 pound  medium shrimp, shelled and deveined
• 1 teaspoon  chopped rosemary
• 3/4 pound  cleaned small squid, bodies sliced crosswise 1/4 inch thick
• 1/3 cup  dry white wine
• 1/2 cup  tomato sauce

Description

This Dish From Uxua Hotel Chef Aladim Alves Traces Its Roots To The 1970s, When The Beaches Of Trancoso, Brazil, Were A Favorite Hippie Destination. It Combines Richly Flavored Bahian Seafood With Healthy Whole-grain Black Rice.

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