Heat 2-3 tbsp. olive oil in a pan and sauté the mushrooms for 6-7 minutes until they soften and their liquids evaporate, adding salt and freshly ground pepper to taste. Transfer the calamari to a plate.
In the same pan, add another 2 tbsp. olive oil and sauté the onion for 2-3 minutes.
Add the MISKO Risoni Medium and sauté for 1 minute.
Break the MISKO Thin noodlles in pieces over the pan and saute for 1 minutes until golden brown. Add the garlic, stir for 1 minute and pour in the wine.
Put the mushrooms bank in the pan, add salt and freshly ground pepper and add ⅓ of the water or broth.
Lower the heat, stirring constantly until these liquids are absorbed.
Continue with the other ⅓ of the water or broth, stirring constantly until these liquids are absorbed.
Add the last of the water or broth, stirring constantly.
Just before all the liquids are absorbed (so the Kritharoto is still juicy) remove from the heat.
Serve sprinkled with freshly ground pepper and paprika.