Risoni casserole with octopus and squid, a dish that melts in the mouth, ideal for fasting days but also on summer Sundays.
There are some dishes that can make you travel. Dishes like today that travels me under a thick shade, a hot summer afternoon. The bare feet rest on the cement to cool. Quiet. Only cicadas are heard. The silence gets interrupted by a smell from the kitchen.
You follow the smell while still having your feet bare. You approach the oven and meet the cause of your uprising. In a baking pan, simmers orzo in the oven with seafood. Octopus and squid. Their sea scent is confused with that of bay leaves and spices. You smile. You grab a beer from the fridge and return to your thick shadow and wait for dinner to be served.
THE INGREDIENTS OF THE RECIPE
So if you want to taste this mouthwatering dish, all you have to do is get the following ingredients:
- MISKO Risoni Medium (Orzo Medium)
- Octopus and squid
- Onion and leek
- Bay leaves, allspice, salt and freshly ground black pepper
- Tomato paste
This delicious risoni casserole with octopus and squid is served with fresh oregano. I highly recommend it.
WHAT SEAFOOD CAN I ADD?
As you saw in this amazing risoni casserole I added octopus and squid. But if you want you can add moschious and thrapsala instead of octopus and squid, it is an equally delicious choice. If you make this change to the recipe, check the moschious a little earlier, they may need less time to cook in the pot.
HOW CAN I GET THE PERFECT RISONI CASSEROLE?
In order to achieve the perfect risoni casserole, you must first of all use the perfect pasta. My mom always used – and still does – MISKO Risoni Medium. MISKO Risoni Medium pairs fantastically with any recipe, from a classic mom dish like this one, to a modern one.
So if you are a fan of mommy flavors and you will prefer a risoni casserole then keep this in mind. In order not to muddy the risoni in cooking, we must first fry it in a little olive oil. In this way it is shielded and does not get muddy.
Risoni casserole with octopus and squid
Ingredients
- 500 gr MISKO Risoni Medium (Orzo Medium)
- 1 large onion, finely chopped
- 1 leek, the white part, finely chopped
- 500 gr octopus
- 500 gr squid
- 3 bay leaves
- 4 allspice, whole
- 3 tbsp tomato paste
- ½ cup olive oil
- salt
- freshly ground black pepper
- fresh oregano, for serving
Instructions
- Wash and cut the octopus and squid into smaller pieces. If they are not cleaned, clean them.500 gr octopus, 500 gr squid
- Heat half the olive oil in a saucepan and sauté the onion and leek for 3-4 minutes.1 large onion, finely chopped, 1 leek, the white part, finely chopped, ½ cup olive oil
- Add the octopus, the bay leaves and the allspice to the pot and simmer for 30-40 minutes with the lid closed. Check the pot frequently to see if the octopus need to add water.500 gr octopus, 3 bay leaves, 4 allspice, whole
- Then add the squid and tomato paste to the pot. Cook for another 20 minutes.500 gr squid, 3 tbsp tomato paste
- Drain the water from the pot and add enough water to end up with 1 liter. Taste the broth and add salt and pepper if needed.freshly ground black pepper, salt
- In a medium saucepan, saute the risoni in the remaining olive oil for 1-2 minutes and then add it to the pot.½ cup olive oil, 500 gr MISKO Risoni Medium (Orzo Medium)
- Add the octopus, the squid and the risoni to a casserole dish. Finally add the broth. Bake for 30 minutes, at 170°C.
- Serve with fresh oregano.fresh oregano, for serving
So this was my recipe for risoni casserole with octopus and squid. A recipe that will fill your Sunday table with wonderful scents and taste.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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