Seafood giouvetsi with frumenty

GAVRIS giouvetsi

By Andreas Gavris

    Andreas Gavris is chef-patron at Gastrodromio restaurant at the foothills of Mt Olympus in Litochoro village (

    Ingredients for 2 people:
    6 prawns about 200gr
    8 large mussels shell
    200 gr of mixed cooked and chopped octopus, cuttlefish, squid
    Extra virgin olive oil
    ½ onion finely chopped
    1 garlic clove chopped
    1 small chilly pepper (optional)
    1 bay leaf
    1 large tomato, cut into cubes
    100 ml dry white wine
    1 liter seafood broth (alternatively use chicken broth) 
    5-6 tablespoons frumenty
    1 tablespoons parsley finely chopped
    Salt and pepper

    1. Heat the olive oil and lightly sauté onion and garlic until tender but not browned. Add bay leaf and pepper and then pour the wine.
    2. Allow the wine to evaporate and then add tomatoes and broth. At boiling temperature add the seafood salt and pepper. Cook for  2-3 minutes.
    3. Add the frumenty(you can also use pasta). Cook to evaporate liquids and after 2 minutes, cover with the lid, turn off the heat and allow the frumenty to rise and absorb fluids.
    4. Bring to boil in case frumenty is cooked yet fluids are not absorbed
    5. Sprinkle with a little extra virgin olive oil, add the parsley, stir and serve.

    Wine suggestion:
    A crisp, fresh and intense white with bright acidity, not very aromatic though and more to the austere side is an excellent match. The minerality of Assyrtiko will highlight the seafood dimension of the dish. The presence of tomato however, may leads us to another option such as a delicious rose from the unique Lemniona variety.