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Youvetsi casserole with seafood and sun-dried tomatoes

  • Cooking time30 minutes
  • Prep time20 minutes
  • Servings4 portions
recipe image Youvetsi casserole with seafood and sun-dried tomatoes


  • 250 gr. kritharaki pasta
  • 200 gr. squids, sliced
  • 200 gr. boiled octopus, chopped
  • 200 gr. shrimps, cleaned
  • 100 gr. sun-dried tomatoes, minced
  • 1 onion, minced
  • 1 garlic clove, minced
  • 1 leek, minced
  • 1 pepper, chopped in cubes
  • 250 gr. tomatoes concassé
  • 80 ml. white wine
  • 2 tablespoons basil
  • ½ teaspoon thyme
  • 80 ml. Altis Classic Olive Oil
  • 1200 ml. warm vegetable broth
  • 1 tablespoon capers
  • 3 tablespoons parsley, minced
  • Freshly ground pepper
  • Salt


      1. In a deep frying pan, we saute all the vegetables, octopus and squids for 4-5 min., we add the kritharaki pasta and we quench with the wine.
      2. We lower the heat and add the tomatoes, thyme, sugar, salt, pepper and, finally, the broth.
      3. We boil the youvetsi over medium heat until the kritharaki pasta becomes mushy; we add the shrimps, sun-dried tomatoes, and then remove it from the heat.
      4. We serve the youvetsi with a little fresh basil and the capers.
      - Instead of vegetable broth, we can use seafood broth - In addition to sun-dried tomatoes, the youvetsi also goes well with olives