Calamaria me Kritharaki (Squid with Orzo)

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~ Ingredients: ~ 1 kilo of fresh squid ~ 2 medium size onions finely chopped ~ 4 tbsp of olive oil ~ 1 cup of sweet white wine ~ 2 bay leaves ~ 1/2 a tsp of dry mint ~ 2 cups of Kritharaki (orzo) ~ Salt and pepper to taste
~ Parsley Pesto Ingredients: ~ 2 cups of parley leaves ~ 1/2 a cup of olive oil ~ 3 cloves of garlic finely chopped ~ 1/2 a cup of pine nuts ~ 1 tsp of sugar ~ Salt and pepper to taste

 

~ Clean and wash the squid. ~ Cut the squid in rings (about 1/2 inch thick) and at the same time the tentacles in small pieces. ~ Heat up the olive oil in a pan and sauté the chopped onions. ~ As soon as the onions are sautéed add the squid (including the tentacles). ~ We fry the squid on all sides and we add the wine, bay leaves, mint, salt and pepper. ~ Add 3 cups of hot water the Kritharaki (Orzo) and cook for about 25 minutes on medium heat stirring periodically to prevent from sticking to the bottom of the pan. ~ In the meantime we prepare the parsley pesto. ~ Place all ingredients for the pesto in a blender and blend until at the end you have some kind of cream. ~ After the orzo is cooked add the pesto cream and stir well to mix with the rest of the food. ~ Cook for about another 5-6 minutes on low heat. ~ Remove from the heat, place in a platter or directly into plates and serve. ~ It can be served hot or cold. ~ Good luck and enjoy.

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