Mouthwatering Youvetsi with Calamari and Sun-Dried Tomatoes Casserole Recipe

Do you crave the taste of the Mediterranean, rich in flavors and aromas? Our Youvetsi with Calamari recipe is a seafood lover’s dream come true, combining tender calamari with the sun-kissed sweetness of sun-dried tomatoes. This dish is perfect for any time of the year, but it truly shines when shared with friends and family on a sunny afternoon.

Origin and History of Youvetsi

Youvetsi is a Greek dish with a history as rich as its flavors. This casserole is a popular choice for gatherings in Greece, where it’s often enjoyed with a glass of ouzo, a traditional anise-flavored spirit. The name “Youvetsi” or “Giouvetsi” refers to the clay pot traditionally used to cook this dish. While we’ve adapted it for modern kitchens, the heart and soul of this recipe remain the same.

How to make the Mouthwatering Youvetsi with Calamari and Sun-Dried Tomatoes

Ingredients You’ll Need for Youvetsi with Calamari

• 1 kg of calamari (squid), cleaned and cut into tender rings along with the tentacles. Calamari is a seafood gem that brings a delectable oceanic flavor and tender texture to your dish.
• 100 g sun-dried tomatoes, sliced thinly. These sun-kissed tomatoes provide a burst of concentrated sweetness, elevating your casserole’s taste to new heights.
• 500 g of coarse orzo, a rice-shaped pasta that absorbs the delicious juices and flavors, making each bite a delightful experience.
• 1 finely chopped dry onion, adding a savory depth to the dish as it caramelizes during the cooking process.
• 1 kg of tomatoes, passed through a grater without seeds. The juicy tomatoes add a fresh and vibrant element to your casserole, enhancing its overall taste.
• 1 teaspoon of fennel seed powder, infusing a mild anise-like aroma that perfectly complements the seafood and tomatoes.
• 5 tbsp of olive oil, which not only cooks your ingredients to perfection but also imparts its fruity undertones to the dish.
• Salt to taste, bringing out the flavors of the calamari and sun-dried tomatoes.
• Freshly ground pepper to your liking, giving your Youvetsi with Calamari a touch of spiciness that harmonizes with the other ingredients.

Let’s Get Cooking!

1. Start by heating a wide non-stick pan and adding the olive oil. Sauté the calamari, dry onion, sun-dried tomatoes, fennel seeds, and a pinch of pepper for about 5 minutes. Stir this aromatic mix with a wooden spoon.
2. Once the calamari takes on a beautiful golden hue, remove it from the heat and transfer everything into a large ovenproof pan.
3. Preheat your oven to 180°C (360°F).
4. Add the grated tomatoes without the seeds, the coarse barley pasta, and a dash of salt and pepper to the pan. Pour in 2.5 cups (850 ml) of hot water or vegetable stock. Give it a good stir with a wooden spoon.
5. Bake the casserole for 30 minutes or until the barley is bubbling and fully cooked, stirring occasionally to prevent sticking. If it starts to look a bit dry, add a bit more lukewarm water.
6. Remove the casserole from the oven when the barley is still a bit al dente. It will continue to cook in the pan, so it won’t turn mushy and will come out beautifully fluffy.

Serving Your Youvetsi with Calamari

Now comes the best part – savoring your homemade Youvetsi. We recommend serving it with a crisp, seasonal salad, which complements the dish’s rich flavors and provides a refreshing contrast. The combination of tender calamari and sun-dried tomatoes with the hearty orzo is sure to delight your taste buds.

In conclusion, cooking our calamari and sun-dried tomatoes casserole, Youvetsi, is a delightful experience. It’s a dish that embodies the essence of Mediterranean cuisine, offering an explosion of flavors with each bite. Whether you’re enjoying it on a sunny summer day or a cozy winter evening, Youvetsi with Calamari is a recipe that’s worth sharing with loved ones. So, gather your ingredients, follow our simple steps, and enjoy this delectable taste of Greece. Bon appétit!

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!

Servings 6

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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.

Course: Main Course

Cuisine: Greek

Keyword: economic, Fasting, Main Course, Spring recipe, squids, summer recipe

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