How to Make Stuffed Calamari with Curried Orzo, Rainbow Vegetables and Charred Lime

Ravish columnist and executive chef Paul Watters brings colour, spice and restaurant-style presentation to the table with this elegant stuffed calamari recipe.

Tender squid tubes are filled with warmly spiced curried orzo, peas and red pepper, then served over a medley of vibrant vegetables. A turmeric and chilli sprinkle adds colour and gentle heat, while charred lime brings the freshness needed to balance the dish.

It may look impressively intricate on the plate, but each element is straightforward to prepare, making this a brilliant choice for a dinner party or special weekend meal.

Stuffed Calamari with Curried Orzo

Serves

2

Ingredients

For the calamari

• 2 large squid tubes, cleaned
• 2 tablespoons olive oil
• Salt
• Cracked black pepper

For the curried orzo stuffing

• 100g orzo
• 1 tablespoon olive oil
• ½ small onion, finely diced
• 1 garlic clove, minced
• ½ red chilli, finely diced
• 50g red pepper, finely diced
• 40g frozen peas
• 1 teaspoon mild curry powder
• ¼ teaspoon ground turmeric
• ½ teaspoon smoked paprika
• 250ml vegetable stock
• 1 tablespoon finely chopped parsley
• Juice of ¼ lime
• Salt and black pepper, to taste

For the rainbow vegetables

• 2 purple carrots, cut into batons
• 2 orange carrots, cut into thin strips
• 8 yellow beans
• 8 green beans
• Tenderstem broccoli, optional
• A small knob of butter
• Salt and black pepper

For the turmeric and chilli sprinkle

• 1 teaspoon ground turmeric
• ½ teaspoon mild chilli powder
• A pinch of smoked paprika
• A pinch of sea salt

To garnish

• ½ lime
• Fresh parsley or coriander

Method

1. Prepare the curried orzo

Heat one tablespoon of olive oil in a saucepan over a medium-low heat.

Add the onion, garlic and chilli, then cook gently for three to four minutes until softened without colouring.

Stir in the curry powder, turmeric and smoked paprika. Cook for around 30 seconds to release the aroma of the spices.

Add the orzo and stir until it is evenly coated.

Pour in the vegetable stock and simmer for eight to ten minutes, stirring regularly, until the orzo is tender and most of the liquid has been absorbed.

Stir through the peas and diced red pepper for the final two minutes of cooking.

Remove from the heat, then add the parsley and lime juice. Season to taste and leave the mixture to cool completely before stuffing the squid.

2. Stuff the calamari

Preheat the oven to 180°C, or 160°C fan.

Pat the squid tubes dry with kitchen paper and season lightly inside and out.

Spoon the cooled curried orzo into each squid tube, filling them no more than three-quarters full. The squid will contract during cooking, so avoid overfilling.

Secure the open ends with cocktail sticks.

3. Cook the stuffed calamari

Heat two tablespoons of olive oil in an ovenproof frying pan over a medium-high heat.

Add the stuffed squid and sear for two to three minutes on each side until lightly golden.

Transfer the pan to the oven and cook for a further eight to ten minutes, or until the squid is just cooked through.

Avoid overcooking, as calamari can become tough if left in the heat for too long.

Remove from the oven and allow it to rest briefly before slicing or serving whole.

4. Cook the vegetables

Bring a saucepan of salted water to the boil.

Add the purple carrots, orange carrots, yellow beans, green beans and Tenderstem broccoli, if using. Blanch for two to three minutes until just tender but still vibrant.

Drain and immediately transfer the vegetables to a bowl of iced water to stop the cooking process.

When ready to serve, reheat the vegetables gently in a frying pan with a knob of butter. Season with salt and black pepper.

5. Make the turmeric and chilli sprinkle

Mix the turmeric, chilli powder, smoked paprika and sea salt together in a small bowl.

Use sparingly, as turmeric can easily overpower the plate.

6. Char the lime

Heat a dry frying pan over a high heat.

Place the lime half cut-side down in the pan and cook until darkly caramelised and lightly charred.

7. Plate the dish

Arrange the buttered rainbow vegetables across the plate.

Place the stuffed calamari on top, either whole or sliced to reveal the curried orzo filling.

Dust the plate lightly with the turmeric and chilli seasoning, then garnish with fresh parsley or coriander.

Serve with the charred lime on the side for squeezing over the calamari.

Paul Watters’ Chef’s Tips

Make sure the orzo filling is completely cool before adding it to the squid, as warm filling can begin cooking the calamari prematurely.

Do not pack the tubes too tightly. Both the squid and the filling will change slightly during cooking, so leaving space helps prevent them from splitting.

For the best texture, cook calamari either very quickly or slowly for an extended period. This recipe uses a short sear followed by a brief oven finish to keep the squid tender.

The vegetables should retain a little bite and plenty of colour, providing contrast to the soft orzo filling.

Final Thoughts

This stuffed calamari dish combines delicate seafood with fragrant spices, colourful vegetables and a fresh citrus finish.

The curried orzo makes the squid feel substantial without becoming heavy, while the charred lime cuts through the richness and brings every element together. It is a confident, colourful plate that reflects Paul Watters’ ability to turn familiar ingredients into something worthy of a restaurant table.

Serve it as an impressive main course with a crisp white wine or a chilled, lightly aromatic rosé.

Explore travel, food and wellness features at Ravish Magazine, your go-to UK lifestyle magazine.

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