Calamari tray bake with pil pil and risoni

Pil pil sauce

• 60 g extra virgin olive oil
• 2 garlic cloves
• 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
• 2 tsp ground paprika
• 2 pinches sea salt
• 1 pinch ground black pepper

Matbouha (capsicum sauce)

• 2 garlic cloves
• 50 g brown onion
• 20 g extra virgin olive oil, plus extra to grease
• 500 g roasted red capsicums, drained and cut into pieces (2 cm, see Tips)
• 200 g canned chopped tomatoes
• 1080 g water
• ¼ tsp ground black pepper
• 1 tsp sea salt
• 2 tsp Vegetable stock paste (see Tips)
• 500 g dried risoni pasta or orzo
• 1000 g calamari tubes, cut in half, then cut into 8 mm thickness strips
• 1 bunch fresh flat-leaf parsley, leaves only, finely chopped, to garnish
• 1 lemon, cut into wedges
• 200 g sour cream, to garnish