Ingredients:
Dissolve saffron in 250ml wine and put the other half of your wine in a saucepan along with the crushed garlic and add the mussels and steam them for a few minutes with the pan covered . Saute the orzo in 2 tablespoons olive oil and when it starts to become sticky add the onion . In another pan saute squid with the remaining olive oil and add the zucchini and orzo and add wine into wich we have dissolved saffron and broth from the pot where you have steamed the mussels , some salt and pepper. Let the sauce simmer for about 15 minutes until most of the fluids are gone and remove the pan from the heat. Add the butter and parmesan to the orzo while it is hot and stir. Sprinkle with parsley as a topping and serve while ot is still hot.
- 0.5 gr saffron
- 500 ml dry white wine
- 3 cloves garlic, crushed in a food processor with a little olive oil
- 40 fresh mussels in shells
- 500 gr thick orzo
- 6 tbsps olive oil
- 1 large chopped onion
- 4 medium squid cut into small pieces
- 4 zucchini cut into cubes
- salt
- pepper
- 80 gr . butter
- 100 gr grated parmesan
- 1 bunch of parsley chopped
Dissolve saffron in 250ml wine and put the other half of your wine in a saucepan along with the crushed garlic and add the mussels and steam them for a few minutes with the pan covered . Saute the orzo in 2 tablespoons olive oil and when it starts to become sticky add the onion . In another pan saute squid with the remaining olive oil and add the zucchini and orzo and add wine into wich we have dissolved saffron and broth from the pot where you have steamed the mussels , some salt and pepper. Let the sauce simmer for about 15 minutes until most of the fluids are gone and remove the pan from the heat. Add the butter and parmesan to the orzo while it is hot and stir. Sprinkle with parsley as a topping and serve while ot is still hot.