“Would you please ask chef Glenn Bowman to provide the recipe for his delightfully hearty orzo dish, served with Moreton Bay bug meat and cuttlefish at Alegria in Sunshine Beach? It was divine – I still remember the taste of the saffron broth.”
Kimberlee Cosgrave, Peregian Beach, Qld
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Broth
Method
Main
1.For broth, combine all ingredients in a saucepan over medium heat, bring to the boil, reduce heat to low and simmer for 20-30 minutes, then strain into a bowl, discarding solids.
2.In a heavy-based saucepan, combine 1 litre of broth, tomato sugo, saffron and smoked paprika and bring to the boil over medium heat. Add orzo, return to a simmer and cook for 10 minutes or until al dente. Add bug meat, fennel, peas and herbs, cook for 2 minutes and season to taste with sea salt and freshly ground black pepper. If too thick, dilute with remaining broth. Add butter and lemon juice to taste.
3.Heat olive oil in a frying pan over high heat and cook cuttlefish for 1-2 minutes or until cooked through and golden, then cut into 1cm slices.
4.To serve, ladle broth into bowls, arrange cuttlefish on top and serve immediately with lemon cheeks passed separately.
Note Tomato sugo, also called passata, is puréed tomato sauce, available from supermarkets. Orzo, also known as risoni, is a rice-shaped pasta, available from select delicatessens and supermarkets.
Notes
