Greek Stew in Orzo
Calamari stews with leeks, tomatoes, garlic, and oregano in a broth of olive oil, white wine, and clam juice. The stew is served with multi-colored orzo and garnished with pea shoots. Any orzo may be used, but the chef prefers the multi-colored type because it looks so pretty.
Ingredients
- Olive Oil - 1 tablespoon
- Leek - 1, cleaned; white part chopped, greens julienned
- Garlic Cloves - 2, large, chopped
- Salt and freshly ground black pepper to taste
- Dry white wine - 1-1/2 cups
- Roma tomatoes - 20, peeled, seeded, and cut into large pieces
- Fresh Oregano - 2 sprigs, chopped
- Calamari - calamari
- Olive Oil - 2 - 4 tablespoons
- Salt and freshly ground black pepper to taste
- Olive Oil - 2 - 4 tablespoons
- Clam Broth - 4 cups
- Packaged multi-colored or plain orzo - 4 cups
- Extra-Virgin Olive Oil - 1 tablespoon, warmed
- Pea shoots - 2 cups
Instructions
To prepare the vegetables: Heat 1 tablespoon of the olive oil in a large deep saute pan or skillet over medium-high heat and saute the leeks until slightly softened but not colored. Add the garlic, season with salt and pepper, lower the heat to medium, and cover. Cook 3 minutes, until the garlic begins to soften. Add the wine, tomatoes, and oregano. Cover, reduce the heat to medium-low, and begin simmering.
To prepare the calamari: Cut the tentacles away from the body. Clean the body, removing the pin and the skin. Cut the body tubes into 1-1/2-inch sections. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and add the tentacles. Season lightly with salt and pepper. Cook, shaking the pan to keep the pieces moving, for 2 to 3 minutes, until opaque and tender. Add the tentacles to the tomato mixture as it cooks. Put the calamari pan back over medium-high heat and add 1 cup of the clam broth. Bring to a boil, stirring up the bits from the bottom of the pan. Pour into the tomato mixture and blend. Repeat this procedure with the remaining calamari pieces. As you cook the calamari, do not crowd the pan; cook in batches as necessary, adding oil as needed and dividing the clam broth between the batches. When all the calamari have been added to the tomato mixture, cover the pan, reduce heat to medium-low, and simmer 45 minutes to 1 hour.
Prepare the orzo according to package directions.
To serve: Toss the orzo with warmed olive oil to add shine and flavor. Divide the orzo among 8 plates. Ladle stew next to the orzo, letting the juices run into the orzo. Garnish each plate with pea shoots.
