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Squid, chorizo, spelt, blood orange and black garlic

Darren Robertson
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

200 g

Chorizo, fresh

500 g

Baby squid

1/3 cup

Baby sorrel, loosely packed

1

Blood orange

200 g

Cherry tomatoes

1/4 cup

Herbs, mixed soft

1

Long red chilli

1

Of 1 lime, rind and juice

1

Spanish onion, small

1/2 tsp

Garlic paste, black

60 milliliters

Olive oil

100 g

M (½ cup) spelt, soaked in 500ml water in the fridge overnight