Greek-style Paella
Has anybody ever tried a Greek-style Paella by our hero chef in New York Michael Psilakis? Mussels, clams, prawns....mmmhmmm
Print
EmailIngredients:
1 Tbs Olive Oil, plus more for drizzling
1/2 lb Merguez sausage
2 large Shallot, chopped
2 cloves Garlic, chopped
Pinch Smoked paprika
2 cup White Wine
1 cup Stock
1 cup Tomato Sauce
1/2lb Orzo
10 jumbo Prawns, heads on
1 dozen Mussels
½ dozen Clams
Dried Greek Oregano
Salt
Pepper
Fresh parsley
Procedure:
Warm olive oil in a pot over medium high heat. Add sausage till it browns, and leave the fat in the pot.
Add the shallot and garlic, with a pinch of smoked paprika. Add white wine, stock and tomato sauce and bring to a boil.
Once boiling, add the orzo to the pot. Add the clams and mussels. Cook two minutes till they open.
Add the prawns, and cook another four minutes. Add dried oregano at the end and remove from the pot, season with salt and pepper.
Finish with a drizzle of olive oil and fresh herbs.
