Ingredients
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1 kg small Baby Squid from one of the Blue Island Fish Markets
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1 large onion
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Florina peppers, stems and seed removed and cut into small squares
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20 cherry tomatoes, cut in half
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300 gr. large Orzo pasta (Kritharaki)
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1 teaspoon anise, crushed
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1 teaspoon sweet paprika
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100ml dry white wine (or Ouzo)
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100ml olive oil
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Salt
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Freshly ground pepper
Instructions
Ask the experienced staff at one of the Blue Island Fish markets to clean and separate the heads from the bodies.
Wash and drain the squid.
Heat the oil in a wide and shallow saucepan over a medium heat, sauté the onion and peppers, for about 3-4 minutes, until they soften a little.
Add the squid and continue sautéing for about 4-5 minutes, until they change color. Add the paprika, salt and pepper and then add the wine (or Ouzo). Cook for about 2-3 minutes, until the alcohol evaporates. Boil for about 4-5 minutes, until the liquids begin to bubble, and add the orzo pasta (kritharaki). Then pour enough hot water (about 1 litre) to cover the ingredients and if desired, add the anise.
Preheat the oven to 180°C.
Pour all the food into a medium deep pan, scatter the tomatoes over the top and add a little salt and pepper. Bake for about 25-30 minutes or until the orzo softens and absorbs the liquid. If necessary, add a minimum of water during cooking and stir.
Take the food out of the oven and serve hot or lukewarm with a refreshing cucumber salad.
Bon appétit!
