Seafood yiouvetsi with saffron
Place a wide and shallow pot over medium to high heat. Add the olive oil, sweat the onion until soft and season with salt. Add the orzo and sauté for 1 to ...
Keywords
- Θαλασσινά
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Cooking tools:
- Kitchen scale
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Paper towel
- Serving platter
Ingredients
- 400 gr. orzo pasta
- 50 gr. olive oil
- 150 gr. spring onion, finely chopped
- 150 gr. white wine
- 1 1/2 kg. chicken stock or water
- saffron, to taste
- lime juice, to taste
- lime zest, to taste
- 100 gr. butter
- 10 gr. chives, finely chopped
- 10 gr. estragon, finely chopped
- 5 gr. parsley, finely chopped
- 80 gr. parmesan, grated
- 16 mussels, steamed and shelled
- 100 gr. calamari, cut in very thin slices
- salt
- 6 large shrimp, cleaned and cut in 4
- 8 scallops
- 25 gr. olive oil
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