Fried small seafood and orzo

 

This recipe is inspired by a lunch we once had in Bar des Oiseaux in Nice. There, the small cuttlefish was fried with cooked orzo and some rocket leaves were added to the dish. Simple but effective.

Because fresh small cuttlefish can be difficult to find I have replaced it with a small package of frozen mixed seafood, Fruits de Mer. According to the advice on the package, defrosted mixed seafood only need 4 minutes in a hot frying pan. If you cannot find orzo, you can replace it with similar small pasta shapes resembling large rice grains.

2 servings

Orzo for 2 servings

A small package, about 400 g, defrosted mixed seafood

1 shallot, chopped

1 clove garlic, minced

½ tsp. Piment d’Espelette or other mild chilli

3 tbsp. olive oil

2 handfuls of baby rocket leaves

Warm 2 tbsp. olive oil in a sauté pan over medium heat and cook the shallot and garlic about 10 minutes until soft but not brown. With a slotted spoon, remove from the pan and set aside. 

Meanwhile cook and drain the orzo according to the advice on the package. Set aside.

Add 1 more tbsp. olive oil in the sauté pan and increase the heat to medium-high. Cook the defrosted seafood for 4 minutes stirring frequently. 

Add the orzo and Piment d’Espelette in the sauté pan and cook for a minute or two stirring all the time until the orzo is well coated with oil. 

Add the shallot, garlic, and rocket to the pan and mix well. Divide on the plates and serve.