Squid, Chorizo, Spelt, Blood Orange, and Black Garlic

Name: Squid, Chorizo, Spelt, Blood Orange, and Black Garlic
Total time: 25 min
Ingredients: 100 gm (½ cup) spelt, soaked in 500ml water in the fridge overnight; 200 gm cherry tomatoes, halved; 1 small Spanish onion, thinly sliced; 1 blood orange, segmented, juice squeezed from membrane and reserved; 1 long red chilli, seeds removed, thinly sliced; Finely grated rind and juice of 1 lime; ½ tsp black garlic paste (or about ½ clove black garlic; see note); 60 ml (¼ cup) olive oil; 200 gm fresh chorizo, thinly sliced; 500 gm baby squid, cleaned; 1/3 cup (loosely packed) baby sorrel (see note); ¼ cup coarsely chopped mixed soft herbs, such as basil, flat-leaf parsley and mint

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Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.

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Ingredients

100 gm (½ cup) spelt, soaked in 500ml water in the fridge overnight
200 gm cherry tomatoes, halved
1 small Spanish onion, thinly sliced
1 blood orange, segmented, juice squeezed from membrane and reserved
1 long red chilli, seeds removed, thinly sliced
Finely grated rind and juice of 1 lime
½ tsp black garlic paste (or about ½ clove black garlic; see note)
60 ml (¼ cup) olive oil
200 gm fresh chorizo, thinly sliced
500 gm baby squid, cleaned
1/3 cup (loosely packed) baby sorrel (see note)
¼ cup coarsely chopped mixed soft herbs, such as basil, flat-leaf parsley and mint