(Octopus with Orzo)
Cook Time
40 mins
4 people


– 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.



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