Greek Seafood Giouvetsi (Orzo with Shrimp & Octopus)
A hearty yet light and incredibly flavorful seafood giouvetsi that’s sure to become a favorite at your table. Tender shrimp and octopus are simmered with orzo in a fragrant seafood broth, finished with fresh herbs and a splash of lemon.
A hearty yet light and incredibly flavorful seafood giouvetsi that’s sure to become a favorite at your table. Tender shrimp and octopus are simmered with orzo in a fragrant seafood broth, finished with fresh herbs and a splash of lemon.
Info
Prep Time:
10mCook Time:
40mDifficulty Level:
Ingredients
For the Seafood Giouvetsi
- 50 ml olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, thinly sliced
- 400 g shrimp, peeled and deveined (heads reserved for the broth)
- 300 g boiled octopus, sliced
- 1 heaping tbsp tomato paste
- 1 garlic clove, finely chopped
- 500 g large orzo
- 50 ml ouzo
- 6 cherry tomatoes, halved
- 1 liter seafood broth (see below)
- Salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Fresh parsley, finely chopped
- 1 lemon, cut into wedges
- A drizzle of olive oil
For the Seafood Broth
- 30 ml olive oil
- Shrimp heads
- 300 g octopus
- 1 onion, roughly chopped
- 1 garlic clove, crushed with its skin on
- 1 small piece leek
- 1 small carrot
- 1 bay leaf
- 1 sprig thyme
- 2–3 sprigs parsley
- 6–8 whole peppercorns
- 100 ml dry white wine
- 1,200 ml water
Directions
Peel the shrimp and reserve the heads for the broth.
In a medium pot, heat the olive oil over medium heat. Sauté the shrimp heads for 2–3 minutes.
Add the octopus and the whole garlic clove (with skin on).
Add the onion, leek, and whole carrot. Sauté for 3–4 minutes, until the onion lightly browns.
Add the bay leaf, parsley sprigs, thyme, and peppercorns.
Deglaze with the white wine and allow the alcohol to evaporate.
Add the water and bring to a boil.
Simmer over medium heat for about 30 minutes, until the octopus is tender.
Remove the octopus, slice it, cover, and keep warm.
Strain the broth and keep it warm for the giouvetsi.
In a separate pot, heat the olive oil over medium heat.
Add the cleaned shrimp and sauté for about 1 minute, just until they change color. Remove to a bowl, cover, and set aside.
In the same pot, sauté the chopped onion and thinly sliced fennel for 3–4 minutes, stirring, until lightly caramelized.
Add the chopped garlic and cook for 1 minute. Stir in the tomato paste, rubbing it into the base of the pot to release its flavor.
Deglaze with the ouzo and stir.
Add the orzo and mix well.
Stir in the cherry tomatoes, sliced octopus, and warm seafood broth. Season with salt and pepper.
Simmer over low heat for 5–6 minutes, stirring frequently.
Add the shrimp and cook for an additional 2 minutes. Adjust seasoning if needed.
Drizzle with a little olive oil and sprinkle with chopped parsley.
Remove from the heat while still slightly saucy and moist. Let it rest for 2–3 minutes before serving.
Serve garnished with extra parsley and lemon wedges.
Recipe Tips
Keep the heat low and stir regularly, as orzo tends to stick to the bottom of the pot. If the liquid reduces too quickly, simply add a little warm broth or hot water to maintain the perfect texture.
