Κριθαρότο με Θαλασσινά (Kritharoto Seafood Orzo)
Greece's luxurious orzo risotto: kritharaki pasta simmered in concentrated prawn and saffron fumet with prawns, calamari, and sweet tomatoes, finished with ouzo and feta.
Ingredients
- • 300g Greek orzo pasta (κριθαράκι μέτριο)
- • 300g raw prawns, peeled and deveined, 150g squid rings
- • 1 onion finely chopped, 2 cloves garlic minced
- • 30ml Greek Ouzo, 2 ripe tomatoes grated
- • 800ml rich hot seafood broth infused with saffron threads
- • 4 tbsp Greek olive oil, 80g crumbled feta, fresh dill chopped
Preparation Steps
Heat 2 tbsp olive oil in a wide sauté pan over high heat. Sear prawns and squid for 2 minutes. Splash with Ouzo, let the flame die down, and remove seafood to a plate.
Add remaining olive oil to the pan. Sauté onion and garlic for 4 minutes. Add dry orzo, toasting for 2 minutes until glistening and golden.
Add grated tomatoes and hot saffron seafood broth one ladle at a time, stirring continuously as the orzo absorbs the liquid and releases starch into a luscious, velvety sauce (approx. 12-14 minutes).
Fold the seared prawns and squid back in for 2 minutes. Remove from heat, stir in crumbled feta and fresh chopped dill, and serve immediately.