Ingredients
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200 g onions, quartered
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60 g olive oil
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200 g octopus , cut into pieces
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200 g cuttlefish, cut into pieces
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200 g baby squid
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20 cherry tomatoes, halved
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150 g carrots, cubed
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250 g white dry wine
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500 g water
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400 g orzo
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salt, to taste
-
tsp anise, chopped
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1 tsp anise, chopped
Instructions
- Place 200 g onions, quartered and 60 g olive oil into mixing bowl and chop 5 sec/speed 5.
- Then sauté 5 sec/120°C/speed 2.
- Add 200 g octopus , cut into pieces and cook 8 min/100°C/speed spoon. Transfer into a bowl and set aside. Insert blade cover. Place reserved octopus into mixing bowl.
- Add 200 g cuttlefish, cut into pieces, 200 g baby squid, 20 cherry tomatoes, halved, 150 g carrots, cubed and 250 g white dry wine and cook 15 mins/Varoma/speed 2.
- Add 500 g water and set 3 mins/Varoma/speed spoon.
- Add 400 g orzo, salt, to taste, pepper, to taste and 1 tsp anise, chopped and cook 15 min/100 ̊C/reverse mode/speed spoon.
- Transfer orzo to a serving plate and stir to absorb liquids and serve.
Recipe from chef Noel Christos Bassil
*Useful objects: bowl, serving bowl
