1 kilo calamari (fresh or frozen)
250 ml extra olive oil
1 large onion
2 cloves of garlic
400 gr canned tomatoes
3 tablespoon tomato paste
2 beans of nutmeg
2 bay leaves
250 ml red wine
1 litre water
1 teaspoon sugar
2 tablespoon extra olive oil
1 teaspoon sweet paprika
500 gr orzo pasta
1.Clean the calamari and cut it into pieces.
2.Cut the onion and garlic into small pieces.
3.Place a large pot over high heat and add the extra olive oil.
4.Add the onions and garlic into the pot, and sauté for 5 minutes until they caramelize. Add the canned tomatoes, tomato paste, salt, pepper, nutmeg, bay and mix.
5.Deglaze with the red wine. As it evaporates, add the water, sugar and calamari.
6.Lower the heat to medium and boil for ½ hour.
Then, transfer to an ovenproof baking dish the orzo and calamari(with its sauce).
Put into a preheated oven to 180°C for 20 minutes.
Serve with mint leaves, basil leaves and freshly ground pepper.
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