Squid Yiouvetsi with Orzo and Tomato

Ingredients

• 700 g prepared squid, sliced into rings
• 300 g orzo pasta
• 400 g tinned chopped tomatoes
• 500 ml fish stock
• 1 onion
• 3 clove garlic cloves
• 2 tbsp tomato purée
• 3 tbsp olive oil
• 1 tsp sweet paprika

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Finely chop the onion and garlic. Heat the olive oil in a large ovenproof casserole and soften the onion for 5 minutes.

2. 2

   Add the garlic and paprika and stir for 1 minute, then add the tomato purée and cook for a further minute.

3. 3

   Add the squid rings and cook over a high heat for 2 minutes. Stir in the chopped tomatoes, fish stock, and orzo. Season well.

4. 4

   Transfer to the oven and bake uncovered for 20–25 minutes, stirring halfway, until the orzo is tender and has absorbed most of the sauce.

5. 5

   Leave to rest for 5 minutes — the orzo will continue to absorb liquid. Serve with crusty bread and a drizzle of extra olive oil.