So anyway, having been inspired by a recipe I had just seen on TV that day, I had the perfect light meal to serve. I didn't have the recipe on hand, so I just went with what I could remember and tweaked it a bit.
Here is the recipe by Giada de Laurentis:
Ingredients
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
I didn't measure any of the ingredients, and I did not include: calamari tentacles, japanese eggplant (outrageously expensive at Whole Foods), tomatoes, cannellini beans or basil. I did add scallops and red bell pepper, both great additions.
Here is the recipe by Giada de Laurentis:
Ingredients
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
I didn't measure any of the ingredients, and I did not include: calamari tentacles, japanese eggplant (outrageously expensive at Whole Foods), tomatoes, cannellini beans or basil. I did add scallops and red bell pepper, both great additions.
Directions
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the seafood and veggies with olive oil and season with salt and pepper. Grill the calamari, shrimp and scallops, just until cooked through, about 1 to 2 minutes a side. Grill the veggies until tender, about 4 minutes a side.
Add the orzo, arugula, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the veggies into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
We paired the dish with a wonderful Newton Chardonnay, and we topped our meal off with some 365 Mint Chocolate Chip ice cream, yum yum and yum!
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the seafood and veggies with olive oil and season with salt and pepper. Grill the calamari, shrimp and scallops, just until cooked through, about 1 to 2 minutes a side. Grill the veggies until tender, about 4 minutes a side.
Add the orzo, arugula, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the veggies into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
We paired the dish with a wonderful Newton Chardonnay, and we topped our meal off with some 365 Mint Chocolate Chip ice cream, yum yum and yum!
2 comments:
This sounds absolutely wonderful!!! What a great salad!
That sounds delicious. I love orzo - and I swear it tastes different to other pasta but god knows why!
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