Seafood Youvetsi

We adore this fragrant, hearty one-pot winter stew! It’s our seafood version of the classic Greek staple, youvetsi. We use a cast-iron Dutch oven on the stovetop to make this dish, which lends itself to the rustic feel – but we’ve also improvised while on holidays and used a wok with a lid and it worked very well.

View the recipe collection here

Instructions

1.	Start with a cold Dutch oven coated well with olive oil.
2.	Turn the heat to medium-low and add the garlic.
3.	Gently sauté the garlic until it is fragrant, then add the wine and allow the alcohol to cook off.
4.	Add the passata, stock and around 750ml of water to create a very loose sauce.
5.	Bring the sauce to a gentle boil. Once boiling, add the risoni and allow it to cook, stirring occasionally, until almost al dente as per the packet instructions.
6.	When the risoni is almost al dente, add the seafood. It will only take about 4–5 minutes to cook.
7.	As soon as the vongole open, take the pan off the heat.
8.	Season to taste with salt flakes and freshly ground black pepper, add the lemon zest and stir through.
9.	Serve in bowls with a sprinkle of parsley on top.
10.	Add a drizzle of extra-virgin olive oil and some chilli oil (if using).