Kritharoto (Tomato Orzo With Squid and Shrimp)
Recipe GLPR9493723f7616ec
A classic Greek-inspired seafood pasta featuring tender squid and succulent shrimp combined with orzo in a vibrant tomato sauce infused with white wine, bell peppers, and aromatic herbs. This one-pot Mediterranean main is both light and satisfying, ready in under an hour.
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Ingredients
¾ cup plus 3 tablespoons extra-virgin olive oil, divided
11 ounces peeled medium or large shrimp
1 medium green bell pepper, stemmed, seeded, and thinly sliced
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 medium onion, coarsely chopped
11 ounces cleaned small squid, cut into rings and tentacles separated
1 cup dry white wine
1½ cups tomato purée
¼ cup coarsely chopped fresh parsley, plus more for serving
½ teaspoon dried oregano
pinch Pinch of ground cinnamon
Kosher salt and freshly ground black pepper to taste
1 pound orzo pasta
Directions
Heat 3 tablespoons of the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the squid with salt and pepper, then add to the hot oil and cook for 2 to 3 minutes until it turns opaque and begins to release its liquid. Transfer the squid to a plate and set aside.
Add the remaining ¾ cup olive oil to the same pot. Add the sliced green and red bell peppers and chopped onion, then sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, which should take 3 to 4 minutes.
Stir in the tomato purée, the reserved squid, chopped parsley, oregano, and a pinch of ground cinnamon. Season generously with salt and pepper. Bring the mixture to a gentle simmer.
Add the orzo to the pot and stir well to combine with the sauce. Simmer uncovered for 15 to 18 minutes, stirring frequently to prevent sticking, until the orzo begins to absorb the liquid and soften.
Add the peeled shrimp and stir to distribute evenly throughout the pot. Continue cooking for 5 to 7 minutes more, stirring occasionally, until the shrimp are cooked through and have reached an internal temperature of 145°F. The orzo should be tender and the sauce should have thickened slightly, coating the pasta and seafood.
Taste the dish and adjust the seasoning with additional salt and pepper as needed. Divide among serving bowls, garnish with extra fresh parsley, and serve immediately.
