SEAFOOD GIOUVETSI

images: KaranDighePhotography; Jenna Lyn Photography; TIM FAIRCLOTH; Michel Verdure; azamara cruises

SERVES: 10

INGREDIENTS For the prawn stock 3 tbsp olive oil 1.8 oz butter prawn heads and shells 3 tbsp brandy 2 garlic cloves, crushed 1 onion, sliced 1 stick celery ½ bulb of fennel, sliced 1 small carrot, sliced 2 tsp tomato puree 34 fl oz water 2 sprigs fresh thyme 2 sprigs fresh oregano ½ tsp peppercorns

For the giouvetsi 2 shallots 2 garlic cloves, crushed 10 medium prawns, peeled and heads removed 2 medium-size squid, cut into rings

5 cups clams 2 cups orzo 1 large tomato, grated 1 tbsp tomato puree small bunch of parsley, roughly chopped lemon wedge herb oil

METHOD

1 To make the stock, heat 1 tbsp oil and the butter in a large pot and cook the prawn heads and shells over a medium heat for 10-15 mins, stirring regularly. Transfer to a bowl, set aside.

2 Deglaze the pan with 1 ½ tbsp brandy, scrape the pan then add these juices to the shells. With the remaining oil, fry the garlic, onion and vegetables. Cook for 10 mins, add the tomato puree, cook for a further 2 mins, then add prawn heads, shells and juices back to the pot.

3 Pour in the remaining 1 ½ tbsp brandy, reduce by half and top up with the water. Bring to a boil and skim off any scum. Add the herbs and peppercorns, and simmer uncovered for 1-2 hrs. Strain and chill.

4 To make the giouvetsi, saute the shallot and garlic with a drizzle of olive oil in a large frying pan, then add the

seafood for 1-2 mins on high. Remove and set aside. Add the orzo pasta, grated tomato, tomato puree and stir.

5 Gradually add the stock, bring to a boil and keep stirring for 20 mins to cook the orzo.

6 Add the cooked seafood and garnish with parsley, lemon and herb oil.

summer 2025 • 77