Orzo with squid
Squid-ouzo-feta… Need I say more? Perfect one-pan meal. With just one package of cleaned squid you can feed a crowd! Grilling the feta in the end, gives that extra oomph to this amazing dish, but if you are short of time, just sprinkle it on top and drizzle with olive oil.
Ingredients
- 800 grams pack whole cleaned squids
- 60 ml olive oil
- 2 garlic cloves
- 1 medium onion chopped
- 1 Tbsp tomato paste
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 500 grams orzo
- 125 ml ouzo
- 400 grams can chopped tomatoes
- 2 Tbsp lemon juice
- ¼ cup parsley chopped
- 750-1000 ml vegetable stock
- Salt as needed
- 150 grams feta cheese crumbled
- 2 Tbsp pine nuts toasted (optional)
Instructions
- Cut the squid into thick slices. Put half the olive oil in a large pan or pot, over high heat. Sauté the onion with the garlic until they soften and start to take on color. Add the squid. Sauté, stirring occasionally, until almost all the water evaporates (about 5-6 minutes).
- Add the tomato paste, the spices, the remaining olive oil and the orzo to the pan. Mix and pour over the ouzo. Once it evaporates a little, add the tomatoes. Pour over 750 ml (3 cups) stock and the lemon juice. Sprinkle with the parsley, cover the pan and cook over low heat for 10-15 minutes, stirring occasionally, until orzo is cooked al dente. Remove from heat and add 125 ml (1/2 cup) stock. Mix and sprinkle with the crumbled feta. If orzo looks dry, add some more stock. Transfer pot in the oven, under a hot grill (240° C) and bake for about 10 minutes until the feta is colored.
- Sprinkle with the extra parsley and pine nuts.