Cuttlefish orzo with seafood mix and tomato & Greek Grappa sauce


Serves 4-6 people

1 pack of handmade cuttlefish ink orzo (500g)

1 pack of mixed seafood (300g)

2 jars of tomato and Greek Grappa sauce

1 onion

2 cloves of garlic

6 tablespoons of extra virgin olive oil


Black pepper


The products we used:


Measure the orzo in cups to calculate the amount of water needed: two cups of water for each cup of orzo.

Add three tablespoons of olive oil to a pan and saute the orzo for about a minute.

Add the water, salt and pepper and boil with the lid on for approximately 15 minutes.

Chop the onion and the garlic and saute them with three tablespoons of olive oil.

Add the seafood and we saute them with the garlic and onion.

Add the tomato and Greek grappa sauce and boil them together for 10 minutes.

Now serve the orzo with a few tablespoons of seafood sauce along with feta cheese and olives.

This is an impressively aromatic and colourful dish, ideal for lovers of seafood.