– 180g (2 packs) Octopus
– 400g Orzo (Kritharaki)
– 260g “Piperokama” Sauce (BIO)
– 100g Feta Cheese (P.D.O.)
– 800-1200ml Warm Water
– Extra Virgin Olive Oil
– “aromatale” Herb Mix (Oregano, Thyme & Savory)
– Red Onion & Fresh Parsley
Step by step
Heat some extra virgin olive oil in a deep big pan. Remove the octopus from its oil and cut in cubes. Sauté in pan.
When brown add the Piperokama & stir with a wooden spoon.
When the sauce starts boiling add the orzo, stir well & when slightly brown add 200ml water & lower the heat.
As the water is absorbed slowly add the rest of it. Cover the pan & let it slowly cook in the steam.
Add all the water depending on how granulous you want the orzo to be. 1 liter is ideal for most.
Serve in deep dishes with grated feta cheese, herbs, onion & parsley & drizzle some extra virgin olive oil.