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Pateloryzo of Kefalonia
Rinse the pedals to remove the sand.
Boil water and blanch them for a few minutes until they come off the shells.
We drain them and keep their broth.
We keep the crumbs and throw away the shells.
Strain the water where we scalded them by passing it through a fine sieve.
Heat the olive oil in a saucepan and saute the onion for 5 minutes.
Add the garlic, the paste and continue sauteing for 1 minute.
Add the rice and mix well to coat.
Deglaze with ouzo or wine and stir to evaporate.
Add freshly ground pepper, the stock and mix.
Lower the heat and simmer for 15 minutes.
Remove from the heat.
Serve immediately on plates with a little lemon.
The patellorizo does not need salt because the patales are salty.
You can skip the tomato.
We thank Ioanna Chalkia, Private Chef from Aso Kefalonia who shared the traditional Kefalonian recipe with us.
The recipe was published in the HELLENIC KITCHEN magazine in the July 2024 issue.