Greek Orzo Risotto with Seafood

Instructions

Heat half of the fish stock, bottled clam juice or water in a skillet over high heat. Add the shrimp, turn off the heat and let sit until almost firm, 1 to 2 minutes. Remove from the pan and cool.

Place the shrimp in a large bowl and reserve. Cut the bodies of the squid into ½-inch rings. Leave the tentacles whole. Add the squid rings and tentacles to the pan, cover, and cook until almost firm, 30 seconds. Remove with a slotted spoon and add to the shrimp. Add the remaining fish stock. Add the mussels to the pan, cover, and cook removing the mussels from the pan with tongs as they open, 2 to 4 minutes.

Remove the mussels from the shells and discard the shells. Discard any mussels that do not open. Add the mussels to the shrimp. Over high heat, reduce the remaining cooking liquid until 2 tablespoons remain, about 2 minutes. Toss the reduced cooking liquids with the shellfish.

In a large heavy Dutch oven over medium high heat, warm the olive oil until rippling. Add the onions and cook until soft, about 7 minutes. Add the orzo and cook, stirring frequently, until the orzo just beings to turn golden, about 2 to 3 minutes. Reduce the heat to medium low and add the white wine, boiling fish stock and water. Simmer, stirring frequently, until the orzo is almost tender, about 5 to 6 minutes.

Add the seafood capers, dill, lemon zest and ouzo and continue to cook until the orzo is tender and creamy and the liquid is absorbed, an additional 5 to 6 minutes.

Add more liquid as needed. Season with salt and pepper and serve immediately.