Spicy Shellfish Yiouvetsi

Spicy Shellfish Yiouvetsi

By Michael Psilakis

    Spicy Shellfish Yiouvetsi

    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 Tsp fish sauce
    1 Tsp dill
    1 Tsp parsley
    2 Tbls lemon juice
    Shallot rings
    Garlic clove
    2 Tbl olive oil
    Salt
    Espelette pepper, black pepper can be substituted.

    Recipe:

    1. Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
    2. In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
    3. Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
    4. Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
    5. Add shellfish, mix well, cover and cook until all mussels and clams open
    6. Add fresh herbs and lemon juice
    7. Adjust seasoning with salt & espelette, dress with olive oil