Seafood yiouvetsi with saffron

Seafood yiouvetsi with saffron

SERVES 4 45 minutes
FiveStar: 
Average: 5 (1 vote)

INGREDIENTS

For the yiouvetsi

  • 400 gr. orzo pasta
  • 50 gr. olive oil
  • 150 gr. spring onion, finely chopped
  • 150 gr. white wine
  • 1.5 kg. chicken stock or water
  • saffron, to taste
  • lime juice, to taste
  • lime zest, to taste
  • 100 gr. butter
  • 10 gr. chives, finely chopped
  • 10 gr. estragon, finely chopped
  • 5 gr. parsley, finely chopped
  • 80 gr. parmesan, grated
  • 16 mussels, steamed and shelled
  • 100 gr. calamari, cut in very thin slices
  • salt

For the shrimp and scallops

  • 6 large shrimp, cleaned and cut in 4
  • 8 scallops
  • 25 gr. olive oil
  • salt

DIRECTIONS

For the yiouvetsi

Place a wide and shallow pot over medium to high heat. Add the olive oil, sweat the onion until soft and season with salt. Add the orzo and sauté for 1 to 2 minutes. Add the wine and, as soon as it has evaporates, add a little of the stock (approx. 250 gr.) and cook over a low heat stirring occasionally until the stock has almost been completely absorbed. Season with salt, add the saffron and continue in the same way (gradually adding stock, similar to the technique for making risotto), until the orzo is cooked. Add the calamari and cook for a further minute. Add the lime juice and zest, the butter, parmesan, herbs and mussels and stir well. Finally, add the shrimp and scallops, stir and serve.

For the shrimp and scallops

Heat a frying pan over high heat. Season shrimps with salt and sauté in the olive oil on both sides until they turn an intense colour. Remove onto absorbent paper. Repeat the same process with the scallops. Cut into small pieces.

For the yiouvetsi

  • 400 gr. orzo pasta
  • 50 gr. olive oil
  • 150 gr. spring onion, finely chopped
  • 150 gr. white wine
  • 1.5 kg. chicken stock or water
  • saffron, to taste
  • lime juice, to taste
  • lime zest, to taste
  • 100 gr. butter
  • 10 gr. chives, finely chopped
  • 10 gr. estragon, finely chopped
  • 5 gr. parsley, finely chopped
  • 80 gr. parmesan, grated
  • 16 mussels, steamed and shelled
  • 100 gr. calamari, cut in very thin slices
  • salt

For the shrimp and scallops

  • 6 large shrimp, cleaned and cut in 4
  • 8 scallops
  • 25 gr. olive oil
  • salt

For the yiouvetsi

Place a wide and shallow pot over medium to high heat. Add the olive oil, sweat the onion until soft and season with salt. Add the orzo and sauté for 1 to 2 minutes. Add the wine and, as soon as it has evaporates, add a little of the stock (approx. 250 gr.) and cook over a low heat stirring occasionally until the stock has almost been completely absorbed. Season with salt, add the saffron and continue in the same way (gradually adding stock, similar to the technique for making risotto), until the orzo is cooked. Add the calamari and cook for a further minute. Add the lime juice and zest, the butter, parmesan, herbs and mussels and stir well. Finally, add the shrimp and scallops, stir and serve.

For the shrimp and scallops

Heat a frying pan over high heat. Season shrimps with salt and sauté in the olive oil on both sides until they turn an intense colour. Remove onto absorbent paper. Repeat the same process with the scallops. Cut into small pieces.

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@Yiannis Lucacos

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