1 cup Forbidden Rice, cooked
1 pound, chorizo (about 4 links) casings removed & cooked
4 ramps, or 4 small scallions
1 clove garlic, minced
Salt and Pepper
4 Large Squid Bodies - cleaned
1 cup dry Gigante Beans (or One 15 oz can cannellini beans, rinsed and drained)
1 small jar store bought roasted red peppers, drained
¼ cup dry roasted, unsalted almonds
1 clove garlic
1 tablespoon sherry vinegar
1 teaspoon smoked paprika
½ teaspoon salt
¾ cup Extra Virgin Olive Oil
Wash and soak the beans overnight. To cook, cover the beans with water in a large pot and bring to a boil, reduce to a simmer and allow the beans to cook, covered until just turning tender (about 45 mins to 1 hour). Once beans start to soften, add 1 teaspoon salt and continue to cook until evenly cooked through (can be done 1 day in advance)
To make the squid:
Steam Forbidden rice according to package instructions. While the rice steams, sautee the Chorizo in a large saute pan over medium high heat, breaking it down with a spoon until fat is rendered and it has a crispy dark sear. Remove from pan using a slotted spoon and set aside. To the pan, add the chopped ramps or scallions and the garlic, and season with salt and pepper to taste. Cook over medium heat or until the garlic just starts to carmelize. Remove from heat and allow to cool. Once cooled, fold together the Black Rice, Chorizo, and Ramp Leaves/Garlic mixture and place into a piping bag to stuff the Squid bodies. Cover on a plate and refrigerate until ready to cook.
To make the romesco, place all ingredients into a high powered blender (such as a Vitamix) and puree until smooth. Transfer to a bowl and set aside.
Heat a heavy bottomed skillet (preferably cast iron) over medium-high heat for 3-4 minutes or until smoking hot. Add 1 tablespoon neural oil, such as Grapeseed and sear the squid on all sides (about 1 minute per side) or until a nice golden color is achieved.
Serve squid atop beans with a finish of romesco sauce, and garnish with lemon, if desired.