Tastes of the Cypriot COAST

SEAFOOD ORZO RISOTTO

At the heart of this dish lies kritharaki, a side dish of orzo simmered with tomatoes that’s a staple on our Cypriot table. I had it as a kid and now, a generation later, I frequently make the same to satisfy the growing appetites of my own gorgeous sprogs.

SERVES 4

1 onion, diced
4 garlic cloves, sliced
360g orzo pasta
½tsp smoked paprika
160g diced tomatoes
125ml white wine
A pinch of saffron threads
About 2L chicken stock
A small handful of finely chopped fresh
flat-leaf parsley
A pinch of dried chilli
A pinch of fennel seeds
A couple of handfuls of live mussels or clams, cleaned
A couple of handfuls of prawns
200g sliced squid
400g firm white fish
fillets, such as cod or monkfish, cubed
75g petit pois
A splash of ouzo
Salt and freshly ground
black pepper
Olive oil, for cooking and drizzling