Youvetsi casserole with seafood and sun-dried tomatoes
Cooking time30 minutes
Prep time20 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 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
Instructions
EXECUTION
- 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.
- We lower the heat and add the tomatoes, thyme, sugar, salt, pepper and, finally, the broth.
- 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.
- 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
