We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Calamari
2 large cleaned squid tubes
2 tbsp olive oil
Salt and cracked black pepper
Curried Orzo Stuffing
100g orzo pasta
1 tbsp olive oil
½ small onion, finely diced
1 clove garlic, minced
½ red chilli, finely diced
50g diced red pepper
40g frozen peas
1 tsp mild curry powder
¼ tsp turmeric
½ tsp smoked paprika
250ml vegetable stock
1 tbsp chopped parsley
Juice of ¼ lime
Vegetables
2 purple carrots, cut into batons
2 orange carrots, cut into thin strips
8 yellow beans
8 green beans
Tenderstem broccoli (optional)
Butter
Salt and pepper
Turmeric & Chilli Sprinkle
Mix together
1 tsp turmeric
½ tsp mild chilli powder
Pinch smoked paprika
Pinch sea salt
Garnish
½ lime, lightly charred
Fresh parsley or coriander
Method
Heat the olive oil in a pan and gently cook the onion, garlic and chilli for 3-4 minutes.
Stir in the curry powder, turmeric and smoked paprika.
Add the orzo and coat it well in the spices.
Pour in the vegetable stock and simmer for 8-10 minutes until the orzo is tender. Stir through the peas, red pepper, parsley and lime juice. Allow to cool.
Fill the squid tubes about three-quarters full with the curried orzo mixture and secure with cocktail sticks.
Heat a frying pan with olive oil and sear the stuffed calamari for 2-3 minutes per side until lightly golden. Finish in a preheated oven at 180°C for 8-10 minutes.
Blanch the purple carrots, carrot strips, yellow beans and green beans in salted boiling water for 2-3 minutes, then refresh in iced water. Reheat in butter and season.
Char the cut side of the lime in a hot dry pan until caramelised.
Arrange the vegetables on the plate, place the stuffed calamari on top, dust the plate lightly with the turmeric and chilli seasoning, garnish with fresh herbs and serve with the charred half lime.
Enjoy!
