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
50 g tahini
2 tablespoons dill
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.