Greek Recipes – Kalamarakia Kritharoto (Squid and Kritharaki Pasta)

Kritharoto has become a popular dish in Greece in the past few years. It’s made with Kritharaki, a Greek type of pasta similar to Orzo but smaller. An interesting alternative to the Italian risotto, Kritharoto goes very well with seafood which is the reason for today’s recipe, Kalamarakia Kritharoto.

This recipe comes from the book ‘Under The Olive Tree: Recipes from my Greek Kitchen’ by Irini Tzortzoglou.

Irini Tzortzoglou is a Greek chef and winner of the Master Chef 2019 UK TV show competition.

Irini’s website: https://irinicooks.com/

INGREDIENTS (serves 6-8)
For the Rocket Pesto:
75g rocket
1 garlic clove, crushed
25g Parmesan cheese, grated
30g pine nuts, lightly toasted
60ml extra virgin olive oil
2-3 tbsps vegetable stock

For the squid:
3 large squids
2 tbsps extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
Half a red chili, finely chopped

For the Kritharoto:
750ml fish or vegetable stock
30ml extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 leek, finely sliced
200g kritharaki pasta
100ml dry white wine
Zest of an unwaxed lemon
Juice of 1 lemon

For the squid tentacles@
Extra virgin olive oil, for frying
3 squid tentacles
Plain four, for dusting

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