Krithoto with Saffron and Calamari (Orzo with Safron and Squid)

For Orzo:

  • (1/2 lb) Orzo
  • 2 green onions chopped finely
  • 1 tablespoon olive oil
  • 4-5 pieces of saffron
  • 1 cup white wine
  • 1 tablespoon butter
  • 2 ½ tablespoons parmesan cheese
  • 1 small yellow onion finely diced

Preparation of Calamari (Squid):

  • 2 pieces of squid approximately 1/2 lb.
  • Olive oil
  • 1 yellow onion grated
  • 2 cups white wine divided
  • 2-3 fresh tomatoes, grated
  • ½ teaspoon sugar
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • Salt & Pepper to Taste


For the Calamari

Wash and clean the calamari and add to a small covered saucepan, with no water and cook over a medium heat. As the calamari cooks it will release its natural juices. Cook until all of the natural juices have evaporated, add 1 cup of white wine and cook off until evaporated.

In a separate saucepan, heat the olive oil, add the finely chopped yellow onion and cook until translucent. Add the calamari and cook for approximately 5 minutes and top off with the remaining cup of white wine. Season with salt, pepper, rosemary and thyme and mix well. Add the grated fresh tomatoes and sugar, mix well and simmer until most of the liquids have evaporated.

For Orzo:

In a deep skillet sauté the green onion in olive oil until softened. Add the white wine and orzo and stir with a wooden spoon. Slowly add water and stir continuously so that the orzo does not stick. You will continue to slowly add water until the orzo is done. This orzo recipe is cooked in the same way as you would cook risotto.

Season with salt and pepper and add the saffron. Continue to cook slowly until the orzo is cooked through.

Remove from heat and add the butter and cheese and mix well.

Plate the orzo and top with the cooked calamari and its sauce.