Name: Squid, chorizo, spelt, blood orange and black garlic
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 - 6
Ingredients: 100 gm (½ cup) spelt, soaked in 500ml water in the fridge overnight; 200 gm cherry tomatoes, halved; 1 small Spanish onion, thinly sliced; 1 blood orange, segmented, juice squeezed from membrane and reserved; 1 long red chilli, seeds removed, thinly sliced; Finely grated rind and juice of 1 lime; ½ tsp black garlic paste (or about ½ clove black garlic; see note); 60 ml (¼ cup) olive oil; 200 gm fresh chorizo, thinly sliced; 500 gm baby squid, cleaned; 1/3 cup (loosely packed) baby sorrel (see note); ¼ cup coarsely chopped mixed soft herbs, such as basil, flat-leaf parsley and mint

Squid, chorizo, spelt, blood orange and black garlic

Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.

Serves 4 - 6

Prep

20M

Cook

Total

25M

Skip to Recipe

Start this recipe a day ahead to soak the spelt.

Ingredients

100 gm (½ cup) spelt, soaked in 500ml water in the fridge overnight

200 gm cherry tomatoes, halved

1 small Spanish onion, thinly sliced

1 blood orange, segmented, juice squeezed from membrane and reserved

1 long red chilli, seeds removed, thinly sliced

Finely grated rind and juice of 1 lime

½ tsp black garlic paste (or about ½ clove black garlic; see note)

60 ml (¼ cup) olive oil

200 gm fresh chorizo, thinly sliced

500 gm baby squid, cleaned

1/3 cup (loosely packed) baby sorrel (see note)

¼ cup coarsely chopped mixed soft herbs, such as basil, flat-leaf parsley and mint

Method

Main

1.Drain spelt, rinse and cook in a large saucepan of boiling water until tender (4-5 minutes). Drain well and transfer to a bowl to cool slightly (5 minutes). Add tomato, onion, blood orange segments and juice, chilli, lime rind and juice, black garlic and 2 tbsp olive oil. Season to taste and cool to room temperature.

2.Meanwhile, heat a frying pan over medium-high heat and fry chorizo, turning occasionally, until golden (2-4 minutes). Add to spelt mixture.

3.Wipe pan clean and heat remaining oil over high heat. Season squid to taste then fry in batches (without overcrowding pan) until just cooked (1-2 minutes). Add to spelt mixture along with sorrel and herbs, toss to combine and serve.

Note Black garlic paste and bulbs are available seasonally from Tasmanian Black Garlic. The bulbs are also available from select delicatessens. Baby sorrel is available from select greengrocers under the Petite Bouche label.
Notes

Darren Robertson

Ingredients

Method

Main

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