Grilled calamari with orzo pasta, squid ink sauce and wilted greens salad

Grilled calamari with orzo pasta, squid ink sauce and wilted greens salad

SERVES 4 105 minutes
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INGREDIENTS

For the dish

  • 600 gr. seared calamari
  • 200 gr. orzo pasta
  • 40 gr. wilted greens salad
  • 80 gr. squid ink sauce
  • 20 gr. anise foam

For the grilled calamari

  • 600 gr. cleaned calamari
  • 120 gr. herb oil (see pantry)
  • Salt

For the orzo pasta

  • 25 gr. olive oil
  • 35 gr. onion, finely chopped
  • 10 gr. garlic, finely chopped
  • 100 gr. orzo pasta
  • 35 gr. white wine
  • 2 gr. saffron
  • 350 gr. chicken stock, warm (see pantry)
  • 80 gr. vegetables brunoise (see pantry)
  • 10 gr. lemon confit (see pantry)
  • 10 gr. lemon juice
  • 25 gr. butter
  • 20 gr. parmesan
  • 5 gr. basil, finely chopped
  • 5 gr. chives, finely chopped
  • 10 gr. spring onion (green part), finely chopped
  • Salt

For the sauce

  • 80 gr. olive oil
  • 5 gr. sweet paprika
  • 150 gr. red peppers, whole
  • 150 gr. tomatoes, cut in half
  • 10 gr. garlic (not peeled) cut in half
  • 100 gr. onion (not peeled) cut into quarters
  • 80 gr. roasted almonds
  • 50 gr. bread (no crusts), toasted
  • 15 gr. white balsamic vinegar
  • 5 gr. squid ink
  • 20 gr. cold water
  • Salt

For the wilted greens salad

  • 10 gr. olive oil
  • 40 gr. Sea side greens (almira), blanched
  • 5 gr. lemon confit (see pantry)
  • Salt

For the anise foam

  • 500 gr water
  • 5 gr. star anise
  • 10 gr. soya lecithin

DIRECTIONS

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.

For the dish

  • 600 gr. seared calamari
  • 200 gr. orzo pasta
  • 40 gr. wilted greens salad
  • 80 gr. squid ink sauce
  • 20 gr. anise foam

For the grilled calamari

  • 600 gr. cleaned calamari
  • 120 gr. herb oil (see pantry)
  • Salt

For the orzo pasta

  • 25 gr. olive oil
  • 35 gr. onion, finely chopped
  • 10 gr. garlic, finely chopped
  • 100 gr. orzo pasta
  • 35 gr. white wine
  • 2 gr. saffron
  • 350 gr. chicken stock, warm (see pantry)
  • 80 gr. vegetables brunoise (see pantry)
  • 10 gr. lemon confit (see pantry)
  • 10 gr. lemon juice
  • 25 gr. butter
  • 20 gr. parmesan
  • 5 gr. basil, finely chopped
  • 5 gr. chives, finely chopped
  • 10 gr. spring onion (green part), finely chopped
  • Salt

For the sauce

  • 80 gr. olive oil
  • 5 gr. sweet paprika
  • 150 gr. red peppers, whole
  • 150 gr. tomatoes, cut in half
  • 10 gr. garlic (not peeled) cut in half
  • 100 gr. onion (not peeled) cut into quarters
  • 80 gr. roasted almonds
  • 50 gr. bread (no crusts), toasted
  • 15 gr. white balsamic vinegar
  • 5 gr. squid ink
  • 20 gr. cold water
  • Salt

For the wilted greens salad

  • 10 gr. olive oil
  • 40 gr. Sea side greens (almira), blanched
  • 5 gr. lemon confit (see pantry)
  • Salt

For the anise foam

  • 500 gr water
  • 5 gr. star anise
  • 10 gr. soya lecithin

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.

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@Yiannis Lucacos

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