Recipes with
Gluten Free Kritharaki
Black kritharoto with cuttlefish and tomato
Cooking time
25'
Preparation time
40'
Servings
4
Ingredients
For the kritharoto:
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400 g gluten-free kritharaki (orzo), HELIOS
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2 tbsp olive oil
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1 dry onion, finely chopped
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3 spring onions, finely chopped
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1 tomato, peeled, deseeded, and cut into small slices
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the white part of 1 leek, finely sliced
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1 sachet of cuttlefish ink (found in all grocery stores and delicatessen, in sachets)
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a little grated nutmeg
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salt and freshly ground pepper
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½ bunch of dill, finely chopped
For the broth:
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1 packet of frozen cuttlefish, gutted (sold in packages of about 1 kg, whole and gutted or filleted)
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1,500 ml of water
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1 bay leaf
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3 - 4 junipers
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2 - 3 black peppercorns
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1 sprig of celery
Preperation
Broth: Cut the cuttlefish into medium-sized pieces and place them in a large pot. Add the water, the bay leaf, the junipers, the peppercorns and celery. Let the water boil, lower the heat and let it simmer for 40 minutes. Using a fork, remove the cuttlefish, transfer them to a platter and let the stock simmer, over very low heat, so that it barely shakes (we will use it for the kritharoto).
Kritharoto: In a wide, shallow pan, heat the olive oil over medium heat and sauté the dry onion, the spring onions and leek for 2-3 minutes, until they get soft. Add the kritharaki and sauté for 2 minutes, stirring frequently with a wooden spoon, until its grains shine.
Pour the cuttlefish ink into the pot, where the broth is simmering, and with a wooden spoon pour a portion of the broth to the kritharaki that is in the pan. Stir very often (but not non-stop) with a wooden spoon, always over low to medium heat, until the liquid is absorbed by the kritharaki.
Continue the process, gradually adding the broth in doses, making sure to pour a portion of the broth, only when the previous portion has been absorbed. The kritharoto will be ready in about 20 - 25 minutes, until it thickens nicely
About 5 minutes before removing from the heat, add salt, pepper and nutmeg and stir gently.
Serve the kritaroto immediately, adding the diced tomatoes and sprinkling with the chopped dill.