Directions
Step 1
To a big skillet over medium-high warmth, add 2 tablespoons of the oil. When it’s sizzling and shimmering, add the shrimp, each bell peppers, and onion and prepare dinner, stirring continuously, till the shrimp is mild pink and the greens are softened, about 5 minutes. Take away from the warmth and put aside.
Step 2
To a small skillet over medium-high warmth, add 1 tablespoon of the oil. When it’s sizzling and shimmering, add the squid and prepare dinner, stirring sometimes, simply till curled, 2–3 minutes.
Step 3
Add the squid and the wine to the skillet with the shrimp, flip the warmth to medium-high and prepare dinner, stirring continuously and scraping up any browned bits, till the liquid is decreased by about one third, 4–5 minutes. Add the tomato purée, the remaining ¾ cup of oil, parsley, and oregano, then season to style with cinnamon, salt, and black pepper. Flip the warmth to medium-low and simmer, stirring sometimes, till the sauce has decreased and darkened barely, about quarter-hour.
Step 4
Stir within the orzo, cowl, and simmer, uncovering the skillet and stirring sometimes to stop scorching, till the pasta is cooked, about quarter-hour. Garnish with parsley and serve sizzling.
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To a big skillet over medium-high warmth, add 2 tablespoons of the oil. When it’s sizzling and shimmering, add the shrimp, each bell peppers, and onion and prepare dinner, stirring continuously, till the shrimp is mild pink and the greens are softened, about 5 minutes. Take away from the warmth and put aside.
-
To a small skillet over medium-high warmth, add 1 tablespoon of the oil. When it’s sizzling and shimmering, add the squid and prepare dinner, stirring sometimes, simply till curled, 2–3 minutes.
-
Add the squid and the wine to the skillet with the shrimp, flip the warmth to medium-high and prepare dinner, stirring continuously and scraping up any browned bits, till the liquid is decreased by about one third, 4–5 minutes. Add the tomato purée, the remaining ¾ cup of oil, parsley, and oregano, then season to style with cinnamon, salt, and black pepper. Flip the warmth to medium-low and simmer, stirring sometimes, till the sauce has decreased and darkened barely, about quarter-hour.
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Stir within the orzo, cowl, and simmer, uncovering the skillet and stirring sometimes to stop scorching, till the pasta is cooked, about quarter-hour. Garnish with parsley and serve sizzling.
