Greek Seafood & Retsina Orzo Bake
Greek Seafood & Retsina Orzo Bake
One jar, one tin, one dish. A proper Greek Taverna dinner without the long shopping list.
Why you'll love this
This is what happens when you let good Greek jars do the heavy lifting. The Seafood & Retsina tomato sauce is already rich with prawns, surimi and a splash of Retsina wine, so folding in our Octopus Stifado turns it into something far more substantial, a bubbling, oven-baked orzo dish with melt-in-the-mouth octopus, a golden feta crust and barely twenty minutes of hands-on time.
Ingredients (Serves 3–4)
- 200g orzo (we use Greek Mediterranean Orzotto)
- 1 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 red pepper, sliced
- 1 pack (2 x 250g) Authentic Greek Tomato Sauce with Seafood & Retsina
- 1 pack (3 x 120g) Greek Octopus Stifado in Wine Sauce, roughly chopped
- 100g feta cheese, crumbled
- A small handful of fresh parsley or dill, chopped
- Sea salt & black pepper, to taste
- A splash of water, if needed
Method
- Preheat the oven to 200°C (fan 180°C).
- Cook the orzo in a pan of salted boiling water for 5 minutes only, so it is just softened but not fully cooked. Drain and set aside.
- Heat the olive oil in a large ovenproof frying pan or shallow casserole dish over medium heat. Add the onion and pepper and cook for 6–7 minutes, until softened.
- Pour in the Seafood & Retsina tomato sauce and bring to a gentle simmer.
- Fold in the parcooked orzo and the roughly chopped octopus stifado, along with its sauce. Add a small splash of water if the mixture looks thick. Taste and season, though the sauce is already well seasoned.
- Scatter the crumbled feta over the top.
- Transfer to the oven and bake for 15–18 minutes, until bubbling and the feta is lightly golden.
- Scatter with parsley or dill and serve straight from the dish.
Greek Cooking Tip
Octopus stifado gets its natural sweetness from slow-stewed onions rather than added sugar, so it folds into a tomato sauce without throwing off the balance. The Retsina in both the sauce and the stifado keeps that wine note running through the dish.
Perfect With
- Warm crusty bread, for mopping up the sauce
- A simple green salad
- A glass of chilled white wine or ouzo
Variations
- Swap the octopus stifado for our Seafood Saganaki with Feta Cheese for a creamier bake (reduce the extra feta slightly, as it already includes its own).
- Swap it for Cuttlefish with Spinach & Retsina for a version with a little extra greenery.
- Feeling generous? The Greek Seafood Favourites Bundle gives you all three to try across a few different bakes.
Shop the Seafood & Retsina Tomato Sauce
