Derry Clarke’s Seared Sea Bream with Squid and Chorizo Orzo and Garlic Mayonnaise

Sea bream served on a bed of squid and chorizo orzo

Photo: L’Ecrivain

Everyday Cook

Skill level


Cooking time



Serves 4

For the squid and chorizo orzo

  • 200g orzo pasta
  • 1 shallot (diced)
  • 1 clove garlic (crushed)
  • 1 carrot (peeled and diced)
  • 100g chorizo (diced)
  • juice of 1 lemon
  • 2 tablespoons white wine
  • 4 squid (cleaned and sliced)
  • 2 tablespoons chopped chives

For the garlic mayonnaise

  • 1 clove garlic (crushed)
  • 200ml mayonnaise
  • 1 teaspoon chopped chives

For the sea bream

  • 4 sea bream (gutted and filleted)
  • olive oil


  1. Cook the orzo in boiling salted water for 10 minutes.
  2. Drain and set aside in a heavy-based saucepan.
  3. Saute the shallot, garlic, carrot and chorizo for 3 minutes. Add the lemon juice and wine.
  4. In a separate hot oiled pan, sauté the squid quickly for 1 minute.
  5. Add the squid to the chorizo mixture with the orzo and chives, and season.
  6. For the mayonnaise, mix all the ingredients together.
  7. Sear the sea bream fillets with a little olive oil on a hot pan (skin side down first) for 2 minutes on each side.
  8. Season and serve with the orzo and mayonnaise.
Recipe supplied by Derry Clarke.

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