from Local Paddo, Spring 2025, edited extract from Opal Recipes inspired by Greek Tavernas by Helena & Vikki Moursellas
Simple and tasty, but time consuming peeling the prawns
Prawn Stock
- EVOO, prawn heads and shells
- onion and garlic, fennel, bay leaf, black peppercorns
- tomato paste
Youvetsi (which refers to the Greek clay pot, but I used a frypan, same as cooking risotto)
- EVOO, onion
- Garlic, oregano
- tomato paste, risoni
- prawn stock (as per above)
- prawns (I used tiger prawns)
Topped with lemon zest, lemon juice and fennel fronds
Eastington@Paddington 
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