Marinated Squid with Creamed Black Rice

Boil the black rice in about 2 quarts of lightly salted boiling water for 45 minutes. Clean the squid, separating the tentacles from the bodies. Cut the bodies into rectangles and score them in a grid shape with diagonal cuts, positioning the blade of the knife at a 45-degree angle. Place the bodies and tentacles in a container, add the chopped sun-dried tomatoes, one shallot cut into wedges, 2 whole thyme sprigs, pepper, and 3 orange peels. Mix everything together well, then cover the container in plastic wrap and let everything marinate for 30 minutes.

Blend the rice, without draining it, until you obtain a cream. If necessary, adjust the thickness by adding water. Remove the squid from the marinade and sauté them over high heat with a drizzle of oil for 3 minutes. Serve them on top of the creamed rice; garnish with orange peel shavings and, if desired, sprouts.