Alma Mediterranea by Marcia Barrington

Recipes from the Mediterranean, Middle East & North Africa

Follow Marcia Barrington’s blog to discover new ways to enjoy fresh and exciting ingredients with her Mediterranean inspired recipes.

Squid, chorizo, black rice, blood orange and mint

 
Squid, chorizo, black rice, blood orange and mint

 

Squid, chorizo, black rice, blood orange and mint 

Serves 4

 320g black rice

250g cherry tomatoes sliced through the moon and slow roasted; or Sun-blush in oil work in winter. 

1 small red onion, very finely sliced + juice of 1 lemon

4 small blood oranges, segmented 

Grated zest and juice of another 2 unwaxed lemons

1 small clove garlic, crushed to a paste with salt

A few fresh mint leaves and a little picked dill

Olive oil 60ml/ ¼ cup 

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250g excellent quality chorizo sliced into coins. 

1k cleaned squid, cut into 1-2inch pieces and scored with diagonal lines.

Prawns would also work well as would any firm white fish.

Seasoning to taste

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First make the black rice salad:

Bring a pan of water to the boil and cook the rice until just tender.

Drain well and transfer to a bowl to cool slightly (5 minutes). 

Add tomatoes, finely sliced red onion, blood orange segments with their residual juice, lemon zest and juice (to taste), pasted garlic and 2 tbsp/30ml olive oil. Season to taste.

Add herbs and gently mix through with your hands; lifting from the bottom of the bowl and gently turning the ingredients over once or twice.

Meanwhile, heat a frying pan over medium-high heat and fry chorizo, turning once until starting to crisp (2-4 minutes). Add to black rice mixture.

Wipe the pan clean with kitchen paper, pop back on the heat. When hot add the remaining 30ml/2Tbsp olive and fry the squid in batches (without overcrowding pan) until just cooked (3+ minutes). The squid will become opaque when cooked and curl up in the pan. You want to caramelise a little but do not overcook it. 

Serve the black rice salad on a platter (or individual bowls/plates). Lay the squid on the top and serve.

 ©Marcia Barrington January 2019