Ingredients
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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 Calamari
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2 tbsp Olive oil
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1 medium-sized onion, finely chopped
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2 cups of Orzo
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20 cherry Tomatoes, cut in half
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1 Carrot, cut into cubes
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1 cup of dry White Wine
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3 cups of Water
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1 tbsp Dill, chopped
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Salt
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Ground Black Pepper
Instructions
Pour the olive oil into a saucepan and sauté the octopus for about 5-6 minutes, until it changes color and absorbs its liquid. Add the onion and cook until soft. Next, add the calamari and cuttlefish. Stir and continue cooking for another 5 minutes. Then, add the cherry tomatoes, carrot and wine. Cook until the alcohol evaporates, add the orzo and water, season with salt and pepper and mix.
Simmer until the seafood is cooked and the orzotto has absorbed all the liquid. Finally, adjust the taste with salt if necessary and add the dill. Mix and serve.
