Buttered calamari with creamed orzo

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Orzo is a pasta with a similar appearance to a long grain rice but is much easier to cook and I think tastier.

 

Per person:

Defrost 75g calamari rings overnight. Drain off the liquid and sprinkle over a pinch of salt and quarter tsps. each of smoked paprika, cayenne pepper, black pepper and turmeric.

 

Dice 1 shallot and 1 bunch parsley and fry in 25g butter for 1 minute.

 

Blitz the following for 10 seconds to make a paste:

Rinsed topped / tailed – 2 green beans,  2 sugar snap peas, 3 peeled garlic cloves, 4 button mushrooms, 1 tsp extra virgin rapeseed oil, 2 tbsp baby spinach, half tsp zumac, 1tsp water. Add the paste to the fry pan and stir for 1 minute.

 

Add 75g orzo, 4 chopped cherry tomatoes, and 100ml water. Bring to the boil, lower the heat and simmer for 15 minutes. Do a taste test, the orzo should have a cooked separated rice texture with all of the liquid absorbed but use a sieve if there is any residue.

 

For the last 10 minutes. Use high hob heat to melt 25g butter. When sizzling add the calamari and fry for 2 minutes each side. Turn the heat off and add a lid until ready to serve but do not overcook.

 

Stir in 1 tsp double cream into the orzo and serve topped with the calamari and its pan juices trickled over.

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