Mary Politis’ Seafood Orzo - Kritharotto Thalassinon

Name: Seafood Orzo - Kritharotto Thalassinon
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 tbsp vegetable stock paste or 1 stock cube; 4 cups hot water plus more when needed; 1/4 cup extra virgin olive oil; 1 brown onion (chopped); 3-4 cloves garlic (chopped); 250 g cherry tomatoes; 1/2 cup dry white wine; 400 g Kritharaki ( orzo pasta); 150 g tomato passata; 1/2 tsp dried oregano; 1 kg fresh assorted seafood; Salt and pepper to taste; Parsley to garnish

Mary Politisʼ Seafood Orzo - Kritharotto Thalassinon recipe tastes incredible. See ingredients & method below.

I believe when cooking with seafood, you don’t need much.

It carries so much flavour into whatever you’re cooking it with, and in this case it’s a light tomato and white wine sauce.... More

prep

cook

yield

difficulty

Pairs with

Vermentino

Albariño

Ingredients

1 tbsp vegetable stock paste or 1 stock cube
4 cups hot water plus more when needed
1/4 cup extra virgin olive oil
1 brown onion (chopped)
3-4 cloves garlic (chopped)
250 g cherry tomatoes
1/2 cup dry white wine
400 g Kritharaki (orzo pasta)
150 g tomato passata
1/2 tsp dried oregano
1 kg fresh assorted seafood
Salt and pepper to taste
Parsley to garnish

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Method

Begin by diluting the stock paste or stock cube in the hot water and set aside.
Place a large deep pan over medium-high heat and add olive oil and onions.
Constantly stir to sweat off the onions then add the garlic and stir for another minute until fragrant.
Add the cherry tomatoes then the white wine. Allow the white wine to cook off for approximately two minutes.
Add the kritharaki (orzo) to the pan and pour in the stock, and tomato passata, add the dried oregano and stir everything well. Allow it to come to a simmer.
As the kritharaki starts to cook you may need to add some more water.
Five minutes before the kritharaki is ready and has developed a risotto-like consistency, add the seafood and stir it through gently as it cooks.
Season to taste and garnish with fresh parsley.

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