Baked Squids with Orzo Pasta (giouvetsi) is the vegetarian version of the traditional Greek dish, which is made with beef (or in some cases with lamb or chicken). It is absolutely juicy and delicious!
Author: Nectaria
Servings: 4 people
INGREDIENTS
650 gr./ 22.92 oz small squids, cleaned (fresh or frozen)
½ cup olive oil
½ cup dry red wine
1 large onion, chopped
5 cloves garlic, crushed
1 cinnamon stick
1 cup tomatoes, crushed (fresh or canned)
1 bay leaf
freshly ground pepper
1 teaspoon sweet paprika
1 teaspoon dried thyme
2 vegetables bouillon cubes
250 gr./ 8.82 oz. orzo pasta
¼ cup parsley, finely chopped (without the very thick stalks)
INSTRUCTIONS
Place a shallow pot over high heat and add the olive oil. Add the onion and garlic and sauté until nicely caramelized.
Add the squids and cook over high heat for 5 minutes . After 5 minutes add the wine, bay leaf, cinnamon stick and one cup of hot water. Lower heat to low, cover the pot and simmer for about 30 minutes or until the squids are soft.
Preheat oven to 180℃/350℉.
When ready add the chopped tomatoes, paprika, dried thyme, vegetable bouillon cubes, freshly ground pepper and 2 cups of hot water. Cover the pot and simmer for 5 minutes.
Place the squids and sauce (remove the cinnamon stick) along with the orzo pasta in an oven tray and mix. Cover the tray with some parchment paper and aluminum foil and bake in preheated oven at 180C for 20 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some chopped parsley, serve and enjoy!!!