CHORIZO, CALAMARI AND ORZO PASTA SALAD | BCLIQUOR

Name: CHORIZO, CALAMARI AND ORZO PASTA SALAD | BCLIQUOR
Ingredients: 1½ cups (375 ml) orzo pasta, about 8 oz (250 g); 2 tbsp (30 ml) olive oil, divided; 1 lb (500 g) small calamari, cleaned, tubes cut into ½-in (1.25 cm) rounds and tentacles trimmed; ¾ lb (340 g) dried cured chorizo; ½ cup (125 ml) Spanish olives; 2 large ripe tomatoes, diced; ¼ cup (60 ml) chopped flat leaf parsley; 3 tbsp (45 ml) chopped fresh mint; 2 tbsp (30 ml) chopped fresh chives; ¼ cup (60 ml) extra-virgin olive oil; 2 tbsp (30 ml) sherry vinegar; 2 garlic cloves, smashed and minced; ½ tsp (2 ml) ground cinnamon; ½ tsp (2 ml) ground cumin; ¼ tsp (1 ml) sea salt; liquid honey, to taste; freshly ground black pepper; fresh mint; fresh flat leaf parsley; lemon wedges, for garnish

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Ingredients

1½ cups (375 ml) orzo pasta, about 8 oz (250 g)
2 tbsp (30 ml) olive oil, divided
1 lb (500 g) small calamari, cleaned, tubes cut into ½-in (1.25 cm) rounds and tentacles trimmed
¾ lb (340 g) dried cured chorizo
½ cup (125 ml) Spanish olives
2 large ripe tomatoes, diced
¼ cup (60 ml) chopped flat leaf parsley
3 tbsp (45 ml) chopped fresh mint
2 tbsp (30 ml) chopped fresh chives
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) sherry vinegar
2 garlic cloves, smashed and minced
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) sea salt
liquid honey, to taste
freshly ground black pepper
fresh mint
fresh flat leaf parsley
lemon wedges, for garnish