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Squid, Chorizo, Spelt, Blood Orange & Black Garlic

• black garlic cloves • calamari • chorizo • dinner • entertaining • seafood • squid

A Chef Recipe by Darren Robertson Featuring Black Garlic

Fresh, vibrant and full of contrast, this dish by celebrated chef Darren Robertson (Three Blue Ducks) is a masterclass in balancing bold flavours.

Featured in Gourmet Traveller, it brings together tender squid, smoky chorizo, nutty spelt and bright citrus, all lifted by the sweet, umami depth of black garlic.

It’s a dish that feels both nourishing and refined - equally suited to a long lunch or a light, elevated dinner.

Recipe Details

Serves: 4
Prep time: 15 minutes (+ soaking spelt)
Cook time: 15 minutes

Ingredients

  • 100 g (½ cup) spelt, soaked overnight

  • 200 g cherry tomatoes, halved

  • 1 small Spanish onion, thinly sliced

  • 1 blood orange, segmented (juice reserved)

  • 1 long red chilli, thinly sliced (seeds removed)

  • Zest and juice of 1 lime

  • ½ tsp Noosa Black Garlic Caramelized Black Garlic Paste (or ½–1 clove, mashed)

  • 60 ml (¼ cup) extra virgin olive oil

  • 200 g fresh chorizo, sliced

  • 500 g baby squid, cleaned

  • 1/3 cup baby sorrel (or rocket as an alternative)

  • ¼ cup mixed soft herbs (basil, parsley, mint)

  • Sea salt and freshly cracked black pepper

Method

1. Cook the spelt

Drain the soaked spelt, rinse, and cook in boiling water for 4–5 minutes until just tender.

Drain well and transfer to a bowl to cool slightly.

2. Build the base

To the warm spelt, add:

  • cherry tomatoes

  • onion

  • blood orange segments and juice

  • chilli

  • lime zest and juice

  • Noosa Black Garlic Paste

  • 2 tbsp olive oil

Season to taste and allow to come to room temperature.

3. Cook the chorizo

Heat a frying pan over medium-high heat.

Cook the chorizo until golden and slightly crisp (2–4 minutes), then fold through the spelt mixture.

4. Cook the squid

Wipe the pan clean and heat remaining olive oil over high heat.

Cook the squid in batches for 1–2 minutes until just tender (do not overcook).

Add immediately to the salad.

5. Finish

Add:

  • sorrel (or rocket)

  • mixed herbs

Gently toss everything together until well combined.

Serve

Transfer to a large platter and serve immediately.

Optional finish:

  • extra herbs

  • a drizzle of olive oil

  • a squeeze of fresh citrus

Serving Suggestions

Perfect as:

  • a light main or shared dish

  • a refined entrée

  • part of a long lunch spread

Pair with:

  • chilled rosé

  • Vermentino or Sauvignon Blanc

  • or a light Pinot Noir

Why Black Garlic Works Here

This dish is built on contrast:

  • Chorizo → smoky, rich

  • Squid → delicate, tender

  • Citrus → bright, fresh

  • Spelt → nutty, grounding

The addition of Noosa Black Garlic ties it all together — adding:

  • subtle sweetness

  • balsamic depth

  • savoury umami complexity

Recipe Source & Image Credit

This recipe is by Darren Robertson (Three Blue Ducks), originally featured in Gourmet Traveller:
https://www.gourmettraveller.com.au/recipe/chefs-recipes/squid-chorizo-spelt-blood-orange-and-black-garlic-8332/

Recipe: Darren Robertson
Photography & Styling: Gourmet Traveller

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