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Recipes with
Gluten Free Kritharaki

Black kritharoto with cuttlefish and tomato


Cooking time


Preparation time





For the kritharoto:

  • 400 g gluten-free kritharaki (orzo), HELIOS

  • 2 tbsp olive oil

  • 1 dry onion, finely chopped

  • 3 spring onions, finely chopped

  • 1 tomato, peeled, deseeded, and cut into small slices

  • the white part of 1 leek, finely sliced

  • 1 sachet of cuttlefish ink (found in all grocery stores and delicatessen, in sachets)

  • a little grated nutmeg

  • salt and freshly ground pepper

  • ½ bunch of dill, finely chopped

For the broth:

  • 1 packet of frozen cuttlefish, gutted (sold in packages of about 1 kg, whole and gutted or filleted)

  • 1,500 ml of water

  • 1 bay leaf

  • 3 - 4 junipers

  • 2 - 3 black peppercorns

  • 1 sprig of celery


Broth: Cut the cuttlefish into medium-sized pieces and place them in a large pot. Add the water, the bay leaf, the junipers, the peppercorns and celery. Let the water boil, lower the heat and let it simmer for 40 minutes. Using a fork, remove the cuttlefish, transfer them to a platter and let the stock  simmer, over very low heat, so that it barely shakes (we will use it for the kritharoto).

Kritharoto: In a wide, shallow pan, heat the olive oil over medium heat and sauté the dry onion, the spring onions and leek for 2-3 minutes, until they get soft. Add the kritharaki and sauté for 2 minutes, stirring frequently with a wooden spoon, until its grains shine.

Pour the cuttlefish ink into the pot, where the broth is simmering, and with a wooden spoon pour a portion of the broth to the kritharaki that is in the pan. Stir very often (but not non-stop) with a wooden spoon, always over low to medium heat, until the liquid is absorbed by the kritharaki.

Continue the process, gradually adding the broth in doses, making sure to pour a portion of the broth, only when the previous portion has been absorbed. The kritharoto will be ready in about 20 - 25 minutes, until it thickens nicely


About 5 minutes before removing from the heat, add salt, pepper and nutmeg and stir gently.

Serve the kritaroto immediately, adding the diced tomatoes and sprinkling with the chopped dill.

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