Orzo With Shellfish.
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. ⓘ
- 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. ⓘ
Instructions
- 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 with the peel.
- Follow with the butter, the Parmesan and the herbs.
- Lastly add the calamari and cook for 2 minutes. 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.
- Add the shellfish to the Orzo and serve.
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).