Audio By Carbonatix
Still can’t get enough of chef Michael Psilakis, even after last week’s two-part interview, huh? We understand. After all, many Americans haven’t ventured too far past Greek salad, gyros, and the occasional stuffed grape leaf, so we just gobble up whatever tidbit he’s willing to share. (Those who want to seriously delve into the world of modern Greek cooking should get their claws on his cookbook, How to Roast a Lamb.)
Just gathering the ingredients for his spicy shellfish dish below is going to be an educational experience, but first it helps to know that yiouvesti is a typically Greek meal deriving its name from the dull red, round, terra cotta dish it is traditionally baked in. But nowadays, this flavorful mélange is often cooked in round, shallow aluminum dishes or even a deep pot.
Spicy Shellfish Yiouvesti
Serves 8
1 qt fish stock 1 pc, 1 ¼ lb lobster poached, claw and knuckle shell removed2 pc blue prawn4 pc mahogany clam6 pc mussel2 pc whelk (braised)2 pc crayfish (braised)2 pc razor clam2 cups orzo1/2 tsp saffron¼ tsp smoked paprika2 tsp fish sauce¼ tsp dried Greek oregano1 tsp dill1 tsp parsley½ tsp mint2 tbs sherry vinegarshallot ringsgarlic clove1 tb lemon juice2 tbs olive oilsaltEspelette pepper
Directions:
- Bring fish stock to boil, add ¼ tsp of saffron, season with salt and Espelette. Par cook orzo, pass through chinos, and reserve stock.
- In a deep pan over medium-high heat, add shallot, garlic, paprika, and Espelette.
- Deglaze with sherry vinegar; add 1 cup stock, mussels, and clams.
- When shellfish opens, remove to previously braised and poached shellfish.
- Add orzo, remaining saffron, oregano, fish sauce, lemon juice, and prawn.
- Cook prawn; add remaining shellfish to warm.
- Fold in fresh herbs, season with salt and Espelette, dress with olive oil, and enjoy.
