Venus Rice with Oysters, Cuttlefish, and Prawns

Method

1. Cut the cuttlefish into small strips.
2. Heat olive oil in a pan and sauté a halved shallot until fragrant.
3. Add the cuttlefish strips to the pan and sear briefly until they turn white.
4. Add torn basil leaves, salt, and toss. Remove from heat.
5. Transfer the cuttlefish to a plate, discard the shallot pieces, and add fresh mint leaves. Mix and set aside.
6. In the same pan (without washing), add the remaining shallot half, a splash of white wine, and the cleaned oysters and mussels. Cover and heat until they open.
7. Meanwhile, clean the prawns: remove heads, shells, and devein.
8. Place the prawn heads and shells in a pot with water, salt, and torn basil. Bring to a simmer to infuse the water with shrimp flavor.
9. Once the oysters and mussels are open, remove the meats from the shells. Reserve the oyster liquid; set aside (do not use the mussel liquid).
10. Strain the shrimp-infused broth and keep warm.
11. Clean the pan, add a little olive oil and a crushed garlic clove. When hot, sear the prawn tails with basil, salt, and pepper until just cooked. Remove prawns and add to the seafood plate.
12. Add the shrimp broth to a wok or large pan. Bring to a boil and add the Venus rice. Cook according to package instructions (about 18-20 minutes), stirring occasionally.
13. When the rice is cooked, drain if necessary and transfer to a bowl. Drizzle with a little of the broth's oil to keep grains separate.
14. To serve, place a portion of rice on a plate. Arrange the seafood (oyster, cuttlefish, mussels, prawns) on and around the rice.
15. Finish with a drizzle of extra virgin olive oil, a sprinkle of pepper, a few drops of lime juice, and garnish with basil leaves, mint leaves, and chopped chives.