Prawn yiouvetsi

Ingredients

• 2 tbspextra-virgin olive oil, plus extra for drizzling
• 1onion, finely chopped
• 2 clovesgarlic, crushed
• about 10 g (¼ cup, loosely packed)chopped oregano leaves, plus extra to serve
• 2 tsptomato paste
• 300 grisoni
• 1lemon, zest and juice
• 20 largegreen king prawns, peeled, tails intact, heads and shells reserved
• 1onion, coarsely chopped
• 2 clovesgarlic, crushed
• 1 (400 g)fennel, coarsely chopped, fronds reserved
• 1bay leaf
• 1 tspwhole black peppercorns
• 2 tsptomato paste
• 1.25 litresboiling water
• to tastesalt and pepper

Instructions

1. 1

   Make the stock

   Drizzle a little olive oil into a large saucepan over high heat. Add the reserved prawn heads and shells and cook, stirring occasionally, until the shells begin to colour, about 5 minutes. Add the coarsely chopped onion, garlic, fennel, bay leaf and peppercorns; cook, stirring occasionally, for about 5 minutes, until the onion softens. Stir in the tomato paste and cook, stirring frequently, for 1 minute, until toasted. Pour in 1.25 litres of boiling water, lower the heat and simmer gently for 20–25 minutes, skimming occasionally, until reduced to 1 litre. Strain through a fine sieve, discard the solids and keep the stock warm.

2. 2

   Cook the risoni

   Heat the measured olive oil in a large cast-iron pan over medium heat. Add the finely chopped onion, garlic and oregano; cook, stirring occasionally, for 6–8 minutes, until the onion softens. Stir in the tomato paste and risoni, coating the pasta completely for 2 minutes. Pour in the warm stock and bring to a simmer, then reduce the heat to medium-low. Cook for 10–15 minutes, stirring occasionally, until the risoni is cooked. Stir in the prawns for the final 5 minutes. Add the lemon juice and season to taste.

3. 3

   Finish and serve

   Divide the prawn yiouvetsi among bowls. Scatter over oregano leaves and the reserved fennel fronds, then finish with the lemon zest.

What is prawn yiouvetsi?

Yiouvetsi is a Greek-style baked or simmered dish often made with small pasta such as orzo, called risoni in this recipe. This version cooks the pasta on the hob with prawns and a savoury shellfish stock.

The homemade stock brings depth, while fennel, oregano and lemon keep the flavour aromatic and fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 34g protein, 57g carbs, 10g fat.

Risoni provides most of the carbohydrates, while prawns contribute much of the protein. Olive oil accounts for most of the fat; serve with a green salad or vegetables to round out the plate.

Build flavour with the shells

Prawn shells: cooking them until they begin to colour gives the stock a fuller seafood flavour. Let the onion soften and the tomato paste toast before adding the water.

Fennel: the bulb lends a gentle aniseed note to the stock, while its fronds make a fresh garnish.

Coat the risoni well

Tomato paste: stir it through the softened onion, garlic and oregano before adding the pasta. This helps spread its savoury flavour through the dish.

Risoni: keep stirring as you coat it in the pan mixture, then stir occasionally as it simmers so it cooks evenly.

Watch the simmer

Stock: reduce it gently until you have 1 litre, skimming as needed. A fine sieve removes the shells and vegetables for a smooth cooking liquid.

Pasta: use the stated 10–15 minutes as a guide and check for tenderness. The risoni should be cooked through but not mushy.

Add the prawns near the end

Prawns: stir them in for the final 5 minutes of cooking so they have time to cook through without spending the whole simmer in the pan.

Lemon: add the juice after cooking the pasta, then taste and season. The zest goes on at the end to keep its fragrant citrus character.

Serve it straight away

Yiouvetsi is best served hot from the pan, while the risoni is tender and the prawns are juicy. Finish each bowl with oregano, fennel fronds and lemon zest.

A crisp green salad or simply dressed vegetables make a fresh counterpoint to the rich, savoury pasta.

Recipe notes & tips

• Keep the strained stock warm so it does not cool the pan when added.
• Use a large saucepan for the stock so the shells and vegetables have room to cook.
• Stir the risoni regularly enough to prevent it catching on the bottom of the pan.
• Check the prawns as they cook and take care not to leave them simmering beyond the final 5 minutes.
• Taste before serving and adjust the seasoning after adding the lemon juice.

Variations

• Add chilli: stir in a pinch of chilli flakes with the garlic for gentle heat.
• Use dried oregano: add a smaller amount to the pan if fresh leaves are unavailable.
• Add greens: fold in a handful of spinach near the end until wilted.
• Make it more fennel-forward: reserve some finely sliced fennel to scatter over the bowls.
• Use another small pasta: choose a similar-sized pasta and check its cooking time as it simmers.

Common mistakes to avoid

• Skipping the shell browning: the stock can taste less developed, so cook the shells until they start to colour.
• Boiling the stock hard: it can reduce too quickly, so keep it at a gentle simmer and check the volume.
• Adding the risoni before the paste is stirred through: coat the pasta thoroughly in the pan mixture first.
• Leaving the pasta unstirred: it may catch on the base, so stir occasionally throughout the simmer.
• Cooking the prawns too long: they can turn firm, so add them only for the final 5 minutes.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; avoid prolonged heating so the prawns do not become tough.

Frequently asked questions