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Royal Mansour Marakech Morocco 1

Royal Mansour Marakech Morocco 2

Acquerello Creamy Black Rice and Squid Sautéed with Turkey Chorizo (Serves 6)

Under the discerning eye of the celebrated chef Hélène Darroze, La Grande Table Marocaine stands as Morocco's premier culinary destination, a vibrant celebration of the nation's rich tapestry of flavours and captivating scents. This distinguished restaurant, honoured to be part of the prestigious Les Grandes Tables du Monde, embodies the very essence of Moroccan gastronomic artistry.

Here, iconic dishes—the fragrant tagines, the delicate pastillas, the comforting couscous, and a myriad of other culinary treasures—are elevated to their zenith, each plate a testament to the Kingdom's profound culinary heritage. La Grande Table Marocaine offers guests not just a meal, but an immersive experience, a journey through the heart of Moroccan cuisine, where tradition and innovation intertwine to create a symphony of taste and aroma that lingers long after the last course.

Hélène Darroze(1)

La Grande Brasserie(1)

Ingredients for the rice:

200g of rice
50g of beef marrow
20g of duck fat
10g of squid ink
1 litre of chicken broth
1cl of whipped cream
1 shallot
Salt to taste
Espelette pepper (or paprika)

Method:

Dice the beef marrow, and finely chop the shallot.
Melt everything in a sauté pan with a little duck fat, making sure not to brown it.
Add the rice and coat it in the fat until slightly translucent.
Gradually add the chicken broth, stirring continuously with a wooden spatula and allowing the broth to be absorbed before adding more.
Cook for about 20 minutes.
Finally, add the squid ink and whipped cream, then season with salt and Espelette pepper.

Ingredients for the squid:

800g of squid
90g of turkey chorizo
50g of duck fat
8 pieces of confit tomato
25cl of chicken broth
30g of butter
1cl of olive oil
Half a lemon
Flat leaf parsley
Salt
Espelette pepper (or paprika)

Method:

Separate the squid bodies from the heads, making sure to remove the beak.
Also, separate the fins from the body.
Rinse everything under water and dry thoroughly with paper towels.
Heat some duck fat in a pan and when hot, add the squid heads and bodies.
Sear them quickly until well-coloured and slightly caramelised.
Season with salt and Espelette pepper, then set aside.
Quickly dice and sauté the chorizo.
Deglaze the pan with the juice of half a lemon, then add the chicken broth and let it reduce slightly.
Stir in the confit tomatoes and butter to thicken the sauce.
Remove from the heat, drizzle with olive oil and mix in the parsley.
Garnish: If the squid bodies are large, cut them into rings; otherwise, leave them whole. Rip parsley leaves.

Ingredients for the parmesan emulsion:

20cl of cream
20cl of chicken broth
100g of parmesan
1cl of olive oil
5cl of whipped cream
Salt
Espelette pepper (or paprika)

Method:

Pour the cream, olive oil, and chicken broth into a saucepan.
Bring to a boil, then remove from heat and add the parmesan.
Cover with plastic wrap and let infuse for 2 hours.
After allowing to rest, strain.
Before serving, bring the parmesan emulsion back to a boil.
Add the whipped cream, adjust seasoning with salt and Espelette pepper.
Then blend with an immersion blender until foamy.

Plating

Distribute the creamy black rice evenly into six deep plates.
Place the squid on top of the rice, then top with the turkey chorizo and parsley.
Finish by covering with the parmesan emulsion.

Make a dining reservation here

La Grande Table Marocaine,
Royal Mansour Marrakech, Rue Abou Abbas El Sebti, Morocco
@royalmansourmarrakech
@helenedarroze

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