Ingredients:
1 kilo of medium or small calamari
1 cup peas (can be frozen)
1 onion finely cut
2 cups of rizoni (kritharaki)
1 cup white wine
1 tablespoon parsley fine cut
1 cup olive oil
Salt and pepper
Method:
1. Prepare calamari by cleaning all the inside and cutting up into rings and keeping the legs whole
2. Heat the oil and sauté the onion till translucent and add the calamari stirring for another minute
3. Add the wine cover and allow cooking for 1-2 minutes
4. Add the peas with 2 cups of hot water
5. Add the rizoni with salt and pepper
6. Cook on low heat with the lid off till the water has evaporated
7. Add the parsley after you have turned the heat off and ready to serve
NOTE: Calamari does not need long cooking as it will go tough. In this recipe I would recommend a larger calamari that needs longer cooking, as it will compete with the time that the rizoni needs to cook.
