How to make a perfect seafood orzo casserole?
Chef Alejandro Rivera of Suelo restaurant reveals his best-kept secrets for a foolproof recipe
Ingredients :
- Orzo pasta: 0.1 kg
- Black Tiger Shrimp (16/20): 0.06 kg
- Squid: 0.08 kg
- Clams: 0.08 kg
- Butter: 0.03 kg
- Fish concentrate: 0.06 kg
- Fish broth: 0.1 kg
- Olive oil : 0.02 kg
- Parsley: 0.005 kg
- Cherry tomatoes: 0.05 kg
- Garlic (SF): 0.005 kg
- White wine: 0.02 kg
- Fresh pepper: 0.002 kg
- Extra virgin olive oil: 0.025 kg
Recipe :
Prepare the seafood: Clean the squid, shrimp, and rinse the clams thoroughly. In a pan, sauté the garlic and chili with a tablespoon of olive oil. Add the clams and white wine to steam them open. Cut the squid into rings and the shrimp into four pieces each, then add them to the pan after the clams have opened. Season lightly and cook over medium-low heat for 2-3 minutes. Finally, add halved cherry tomatoes.
Cook the orzo: In a separate bowl, combine the fish broth with the bisque. Cook the orzo pasta in this mixture, stirring often, for 6-7 minutes. Add a little butter to get a creamy texture.
Assemble and serve: Plate the orzo and top with the cooked squid, shrimp, and clams. Garnish with chopped parsley, halved cherry tomatoes, and a drizzle of extra virgin olive oil.
