Prawn Yiouvetsi

Prawn yiouvetsi is a dish served in seafood tavernas across the Greek Islands, using fresh ingredients to create a rich prawn stock. The result is a comforting and fragrant risoni dish you’ll want to eat again and again.

• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• ¼ cup (loosely packed) chopped oregano leaves, plus extra to serve
• 2 tsp tomato paste
• 300 gm risoni
• Zest and juice of 1 lemon

• 20 large green king prawns, peeled, tails intact, heads and shells reserved
• 1 onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 fennel (400gm), coarsely chopped, fronds reserved
• 1 bay leaf
• 1 tsp whole black peppercorns
• 2 tsp tomato paste