-
Prep time
30 minutes
-
Cook time
35 minutes
-
Serves
8
Author Notes
This is an adaptation of a recipe from the Greek chef Yiannis Loukakos. —elena antoniou
Ingredients
- Orzo
-
400
grams Orzo
-
50
grams olive oil
-
1
Large onion diced very small.
-
150
ml dry white wine.
-
2
pinches or a sachet of Greek Safron.
-
1
Lime, Juice and grated peel.
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70
grams butter.
-
10
grams chives finely chopped.
-
10
grams estragon finely chopped.
-
10
grams parsley finely chopped.
-
80
grams Parmesan.
-
300
grams fresh calamari cut in 3 or approximately 2cm wide
-
Sea salt and pepper.
-
1 1/2
Kilo of home made chicken stock. If unavailable a good quality store bought.
-
3 tablespoons
Chopped tarragon
-
3 tablespoons
Chopped parsley
-
1 teaspoon
Chopped chives.
- Shellfish.
-
300
grams fresh medium to small prawns. If large cut in two.
-
6
fresh Scallops
-
2
tablespoon of each, olive oil and butter.
Directions
-
Soften the onion in the olive in an deep and wide frying pan.
Add the orzo and stir for 2 minutes.
-
Pour the wine and when it evaporates, add 250 of the chicken stock and sir occasionally until that evaporates as well.
-
Lower the heat and continue to pour the stock slowly, slowly as you would do with risotto.
-
Add the saffron, then the lime juice and peel.
-
Add the calamari and cook for 2 minutes.
-
Follow with the butter, the Parmesan and the herbs.
Take off the heat.
-
In another frying pan, pour 1 table spoon of each olive oil and butter, and lightly fry the prawns. Place in a plate, and do the same with the scallops. When cooked cut the scallops in two or four.
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Add the shellfish to the Orzo and serve.
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