Calamari and Spinach Orzo


    • 1 leek, large

    • 1 onion, large

    • 2 cloves of garlic

    • 1 zucchini, medium

    • 500 g calamari, fresh or frozen

    • 250 g orzo

    • 130 g dry white wine

    • 400 g can chopped tomatoes

    • grated zest and juice from 2 lemons

    • 750 g water with 1 vegetable bouillon cube or 750 g vegetable stock

    • 100 g spinach, cleaned

    • 2-3 tablespoons olive oil

    • salt

    • pepper

    • 50 g tahini

    • 2 tablespoons dill

    For gremolata

    • 50 g almonds

    • 1 clove of garlic

    • 3 tablespoons fresh parsley

    • 1 tablespoon dill

    • grated zest of 1 lemon


    • Place a pot over high heat.

    • Quarter the leek and cut into small cubes.

    • Chop the onion and garlic into 1 cm slices.

    • Cut the zucchini in half and then into slices about 1 cm thick

    • so that it doesn’t lose its flavor while cooking.

    • Add some olive oil to the hot pot and add all of the vegetables.

    • Stir with a wooden spoon and sauté for 5-7 minutes, until they caramelize nicely.

    • Cut the calamari into rounds and cut the tentacles in 2-3 places to make pieces.

    • Add the calamari to the pot with the vegetables and sauté for 5 minutes until light golden.

    • When ready, add the orzo and saute for 2-3 minutes with a wooden spoon. This will help “seal” the orzo so it won’t crack while boiling.

    • Add the wine and wait for it to evaporate.

    • Add the canned chopped tomatoes, lemon zest, lemon juice and stir.

    • Add the stock in 3 batches. Add the first 1/3, stir continuously and lower heat to medium.

    • As soon as the orzo absorbs all of the stock, add another 1/3.

    • Repeat the same process until all of the stock has been added and stir.

    • As soon as all of the stock is absorbed the orzo is ready.

    • Add the spinach last and stir until all of the ingredients are combined. (The spinach is always added last so that it doesn’t lose its flavor.)

    • Remove from heat and taste before adding any salt because the calamari may release some saltiness.

    • Season with salt and if you want to add more intensity in flavor add pepper, dill, tahini and lemon juice. Stir.

    • To serve, drizzle with some olive oil and sprinkle with some freshly ground pepper.

    • To make the gremolata, beat the almonds and garlic in a food processor until completely ground.

    • Add the parsley and the dill and beat again until it breaks down completely.

    • To finish, add the grated zest of 1 lemon and mix with a spoon.

    • Serve the aromatic gremolata over the spinach and calamari orzo when serving and also to the pot.




Copyright©2017-2018 by SAVODOR. All rights reserved.