Black rice with shrimp and wild asparagus.

Peel the shrimps and reserve the heads to make the fish stock with which the rice is cooked. Chop all the vegetables, garlic, onion, peppers and asparagus, these were picked in the field.

Put the olive oil in the casserole and add the shrimp heads, fry a little and take them out, put them in the blender with half a liter of water, blend it well and then pass the broth through a strainer and re-drain the broth.

After removing the heads put the garlic and brown a little then poach the onion, then the peppers and asparagus, fry everything well and put the rice and fry with the vegetables, put the ink and pour the broth and after 5 minutes add the shrimp and cook to taste. It is very tasty.