Giouvetsi with seafood and Greek sausage is a dish that tastes great for summer.
Materials for four servings:
One bay leaf
500 gr. orzo
60 ml extra virgin olive oil
Two medium country sausages with orange, thinly sliced
500 gr. mixed seafood (shrimp, squid, clams, etc.), cleaned
One clove of garlic, chopped
One green pepper, diced
One tomato, without the seeds, in small squares
1 tsp. Dijon mustard
lemon juice, to taste
3-4 sprigs of fresh thyme, the leaves
salt, black pepper
Procedure
Step 1
Bring water, salt, and the bay leaf to a boil in a large pot. When the water starts boiling, add the barley and boil it for two minutes less than the instructions on the package. Strain it and keep about 2/3 of the cup of the boiling water.
Step 2
In a large, deep pan or pot, heat and sauté the sausage slices for 1-1.5′ on each side without adding oil until they turn brown and release their fat. Remove the sausage slices and place them in a colander to drain the excess fat.
Step 3
Add the olive oil to the pan and, once heated, sauté the seafood for 1-2 minutes. Add the garlic and sauté for another 30 minutes. Add the pepper and tomato, sauteing for another 1 minute until they soften slightly.
Step 4
In a bowl, dissolve the mustard in the reserved boiling water and add it to the pan with the seafood and vegetables. Add the orzo and the sausage slices and mix well. Cook for another 2 minutes to combine the flavours, and the orzo absorbs the aromas. The food must remain juicy.
Step 5
At the end, add the lemon juice and the thyme leaves. Taste the salt and pepper and adjust if necessary. Serve the giouvetsi immediately while it is juicy.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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