FROZEN ORDERS: To avoid UPS holiday delays, all frozen orders shipping outside Colorado will ship Monday, Jan 5. If you need your order sooner for a specific event, please add a note at checkout or call us (303-321-4222) to explore options.

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FROZEN ORDERS: To avoid UPS holiday delays, all frozen orders shipping outside Colorado will ship Monday, Jan 5. If you need your order sooner for a specific event, please add a note at checkout or call us (303-321-4222) to explore options.

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Tuxedo Orzo with Calamari

Serving Size:  4-6

Ingredients:

1 lb. Pappardelle’s Tuxedo Orzo
1 lb. fresh calamari (squid)
Juice of one lemon
7 tablespoons Bella Sol California Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, minced
1 cup white wine
Sea salt and pepper, to taste

Instructions: 

  1. Clean calamari. Cut into 1/2-inch rings. Combine lemon juice and 3 tablespoons olive oil in a medium bowl. Add calamari and let marinate for 30-45 minutes.
  2. Cook orzo in a separate pot of boiling salted water until al dente (about 8-10 minutes). Drain and place in a large bowl or serving dish.
  3. In a large saucepan, add remaining 4 tablespoons of olive oil. Add onion and garlic and sauté for 3-5 minutes. Add calamari and cook until limp, about 8-10 minutes. Add white wine and cook for 3 minutes. Pour over cooked orzo and stir well. Adjust seasonings with salt and freshly ground pepper. Serve at room temperature or cold.