Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
1 cup fish stock, bottled clam juice, or water 1/2 pound medium shrimp, peeled and deveined 1 pound squid, cleaned, and cut into 1/2-inch rings, tentacles reserved 3 pounds fresh mussels, washed well 2 tablespoons extra virgin olive oil 1 yellow onion, diced 3 cups orzo 1/2 cup dry white wine 2 1/2 cups boiling fish stock or bottled clam juice 3 cups boiling water 2 tablespoons capers 2 tablespoons chopped fresh dill 1 teaspoon freshly grated lemon zest 3 tablespoons ouzo Kosher salt and freshly ground black pepper
Heat half of the fish stock, bottled clam juice or water in a skillet over high heat. Add the shrimp, turn off the heat and let sit until almost firm, 1 to 2 minutes. Remove from the pan and cool.
Place the shrimp in a large bowl and reserve. Cut the bodies of the squid into ½-inch rings. Leave the tentacles whole. Add the squid rings and tentacles to the pan, cover, and cook until almost firm, 30 seconds. Remove with a slotted spoon and add to the shrimp. Add the remaining fish stock. Add the mussels to the pan, cover, and cook removing the mussels from the pan with tongs as they open, 2 to 4 minutes.
Remove the mussels from the shells and discard the shells. Discard any mussels that do not open. Add the mussels to the shrimp. Over high heat, reduce the remaining cooking liquid until 2 tablespoons remain, about 2 minutes. Toss the reduced cooking liquids with the shellfish.
In a large heavy Dutch oven over medium high heat, warm the olive oil until rippling. Add the onions and cook until soft, about 7 minutes. Add the orzo and cook, stirring frequently, until the orzo just beings to turn golden, about 2 to 3 minutes. Reduce the heat to medium low and add the white wine, boiling fish stock and water. Simmer, stirring frequently, until the orzo is almost tender, about 5 to 6 minutes.
Add the seafood capers, dill, lemon zest and ouzo and continue to cook until the orzo is tender and creamy and the liquid is absorbed, an additional 5 to 6 minutes.
Add more liquid as needed. Season with salt and pepper and serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!