Orzo with snails and Chios olive oil

Snails are a popular ingredient in the greek cuisine and especially in the cuisine of the islands of South Aegean. Kritharaki or orzo, on the other hand, is a traditional greek pasta and it can combined with meat and sea food in order to tasty and satisfying, country-style dishes.

This recipe comes from Rhodes and is kindly provided by the Chios Gum Mastic Growers Association.

servings4 servings preparation time10 min.cooking time40 min.difficultyeasypricecheap



  • 1 large, wide pot or deep skillet



Heat the olive oil over medium flame in a large and wide pot or deep skillet. Sauté the onion, coriander seeds and orzo until the latter is lightly browned.


Pour the wine in the pot and stir. When it evaporates, add the tomato juice. When the juice is absorbed, add two cups of water. Reduce the heat and simmer. Stir frequently until the orzo is soft but al dente.


Add the snails, tangerine juice, salt, pepper and continue to stir up to the moment that orzo will have the consistency of a risotto.


Remove from heat, add the olive oil infused with Chios mastic tears, stir and serve.


Kritharaki aux escargots à l'huile d'olive aromatisée au mastiha

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