For the dish
Serve orzo pasta and place calamari on top. Finish with the sauce, anise foam and wilted greens salad.
For the grilled calamari
Marinate the calamari in the herb oil for 2 hours. Season with salt and sear over high heat on the grill for 2 minutes on each side.
For the orzo pasta
Place a wide and shallow pot on medium to high heat. Add the olive oil and sweat the onion until soft. Season with salt, add garlic and stir until it releases its aroma. Add orzo and sauté for 1 to 2 minutes. Add wine; as soon as it has evaporated add a little of the stock and simmer stirring occasionally. Season with salt, add saffron and continue in the same manner (gradually adding the stock similarly to making a risotto), until the orzo is cooked. Add the juice, lemon confit, butter, parmesan, herbs, brunoise vegetables and spring onion and mix well.
For the sauce
Place the olive oil, paprika and vegetables in a basin, mix and season with salt. Place vegetables in a baking dish and bake in the oven at 180°C until they turn golden brown. Allow vegetables to cool and remove skin and seeds from the tomato and pepper. Place all ingredients, except the water, in a blender and grind to get a homogenous and fluid sauce. Dilute with cold water if necessary. Pass through a chinois, taste and season with salt.
For the wilted greens salad
Mix all ingredients together and serve
For the anise foam
Place water and star anise in a saucepan and bring to boiling point. Remove from the heat, cover and leave for 20 minutes. Pass through a chinois and add lecithin. Beat in a hand blender to create a foam.