The ultimate recipe for the Easter Holidays by our chef Carolina Doritis, using Wise Greece products.
Ingredients for 4 servings:
10 shrimps (fresh or frozen)
3 squid (fresh or frozen), cleaned and sliced
10-12 mussels in shell, cleaned
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tspn. chili flakes
1 bay leaf
4 tbsp. olive oil + a little extra for serving
400gr fresh grated tomatoes (we can replace them with ready-made)
700ml seafood broth (or simple ready-made vegetable broth)
1-2 tbsp. capers
2 tbsp. parsley, finely chopped
Freshly ground black pepper
If we use frozen shrimp, let them defrost. Remove the shell and the small intestine.
Place a large and deep pan with a lid over medium to high heat.
Add 1 tbsp. olive oil and sauté the squid and shrimp for 2-3 minutes. Add ouzo and bring to a boil. Transfer them to a plate with their liquids.
In the same pan add another 2 tbsp. olive oil and sauté the barley for 1-2-3 minutes. Transfer to a bowl.
In the same pan, sauté the onions, garlic, chili flakes and bay leaf in the remaining oil and mix. Add the orzo, salt and pepper and mix again. Add the grated tomatoes and the hot broth and wait for it to boil.
Lower the heat and close the lid. Let it simmer for about 10 minutes while in between we check it and stir gently here and there, until it “drinks” most of its liquids and starts to “bind”. Add the mussels, squid and shrimp, and close the lid again for another 5 minutes, until the mussels open. Add the parsley, a little extra pepper, and remove from the heat. Serve immediately with a little olive oil.