Is there anything as heavenly as a lavish Greek feast especially with shellfish Yiouvesti? The answer, my friends, is a resounding "yes!" And one of the main reasons why so many people love Greek cuisine so much is the range and diversity of spices that are used in most dishes. From the fiery chili to the aromatic oregano, there's something for everyone when it comes to spice levels. But if you're new to this cuisine, you might be wondering how to make some of your favourite dishes - like Shellfish Yiouvesti - the traditional way. Read on to find out how!
Youvesti can be done with lamb, sea food, mushrooms, and vegetables too, the same Shellfish Yiouvesti recipe can be used, lamb or vegetables can be used instead of shellfish.
I haven't tried much of greek cuisine recipes and was first not very sure whether I will do justice to this greek dish. Decided to give it a try and our whole family enjoyed the dish and w have made it several times now.
SPICY SHELLFISH YIOUVESTI is a Hot recipe for spice aficionados, as the name suggests. I have the detailed recipe, It's worth a shot.,
What is Yiouvesti ?
It's a traditional earthen pot used for cooking. It is a dull red, terracotta pot used in traditional greek cuisine.
Should I Use a Yiouvesti for cooking Shellfish Yiouvesti?
No, it's not necessary that you have to use the Yiouvesti for cooking this Shellfish Yiouvesti, you can use round shallow aluminium pots or deep earthen pots.
Spicy Shellfish Yiouvesti
INGREDIENTS
- 1Qt fish stock (chicken may be substituted)
- Selection of shellfish (2pc prawn, 6pc mahogany clam, 8pc Buchan mussel)
- Sherry vinegar, for deglazing
- 1 Cup orzo
- 2 teaspoon fish sauce
- 1 teaspoon dill
- 1 teaspoon parsley
- 2 Tbls lemon juice
- Shallot rings
- Garlic clove
- 2 Tbl olive oil
- Salt
- Espelette pepper, black pepper can be substituted.
DIRECTIONS
- Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
- In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
- Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
- Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
- Add shellfish, mix well, cover and cook until all mussels and clams open
- Add fresh herbs and lemon juice
- Adjust seasoning with salt & espelette, dress with olive oil.
- Garnish with red chillies and serve.
If you're looking for an easy and delicious way to impress your guests at your next dinner party, try making Shellfish Yiouvesti! This dish is simple to make, but offers a delicious and savoury option that will be sure to please. Follow our step-by-step recipe and watch your guests rave about it! We look forward to hearing your feedback in the comments!
SPICY SHELLFISH YIOUVESTI
Ingredients
- 1 Qt fish stock chicken may be substituted
- Selection of shellfish 2pc prawn, 6pc mahogany clam, 8pc Buchan mussel
- Sherry vinegar for deglazing
- 1 Cup orzo
- 2 teaspoon fish sauce
- 1 teaspoon dill
- 1 teaspoon parsley
- 2 Tbls lemon juice
- Shallot rings
- Garlic clove
- 2 Tbl olive oil
- Salt
- Espelette pepper black pepper can be substituted.
Instructions
- Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
- In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
- Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
- Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
- Add shellfish, mix well, cover and cook until all mussels and clams open
- Add fresh herbs and lemon juice
- Adjust seasoning with salt & espelette, dress with olive oil.
- Garnish with red chillies and serve.
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