Mouthwatering Youvetsi Recipe: Calamari and Sun-Dried Tomatoes Casserole
Different seafood casserole with calamari and sun-dried tomatoes, a dish rich in flavors and aromas ideal for ouzo!
Ingredients
- 1 Kg squid cleaned and cut into rings together with the tentacles
- 100 grams sun-dried tomatoes cut into thin slices
- 500 grams coarse barley pasta (Kritharaki)
- 1 piece dry onion finely chopped
- 1 Kg tomatoes graed without the seeds
- 1 teaspoon fennel seed powder
- 5 tablespoon olive oil
- salt
- freshly ground pepper
Instructions
- In a wide non-stick pan, once hot, add the olive oil and sauté the calamari with the onion, sun-dried tomatoes, fennel seeds and a little pepper for 5 minutes, stirring with a wooden spoon.
- Once the calamari turns brown, remove from the heat and pour the contents into a large pan.
- Preheat your oven to 180℃ (360℉)
- Add the grated tomatoes without the seeds , the coarse barley pasta, salt and pepper to the pan and add two and a half cups (850 ml ) of hot water or vegetable stock and stir with a wooden spoon.
- Bake the casserole (Youvetsi) for 30 minutes or until the barley is bubbling and cooked, stirring occasionally to prevent sticking. Add a little more lukewarm water if needed.
- Remove the casserole from the oven when the barley still holds a little, that is, when it is al dente because it continues to boil in the pan, so the casserole will not get soggy and will come out puffy.
- Serve the Youvetsi with calamari and sun-dried tomatoes with a seasonal salad.