50 g olive oil
400 g shrimps, frozen with head and shell intact
1 onion
1 carrot
2 clove of garlic
100 g sausage, country
300 g chicken, breast fillet
250 g sweet trahana pasta
1/2 teaspoon(s) saffron
800 g water, boiling
1 chicken bouillon cube
200 g cherry tomatoes
200 g mussels, in shells
1 tablespoon(s) parsley
2 spring onions
1 tablespoon(s) basil
zest, of 2 lemons
juice, of 1 lemon
100 g peas
To serve
slices lemon
100 g mizithra cheese, dry


1.Place a deep pan over heat.
2.Add 2 tablespoons olive oil. Add the prawns with shells and sauté.
3.When ready, remove from pan and set aside.
4.Place the same pan over heat.
5.Coarsely chop the onion and add it to the pan along with 1 tablespoon olive oil.
6.Cut the carrot into slices, thinly slice the garlic and chop the sausage into small cubes.
7.Add them to the pan and sauté until golden and caramelized.
8.Cut the chicken into small pieces and add them to the pan.
9.Add the trahana, stir and sauté.
10.Add the saffron and water.
11.Lower heat, add the bouillon cube and stir.
12.Cut the cherry tomatoes in half, add them to the pan and simmer until the trahana softens.
13.Add the prawns and mussels.
14.Cover with lid and simmer for 1-2 minutes, until the mussels are ready. Discard any mussels that don’t open on their own.
15.Make a herb mixture.
16.Finely chop the parsley, the green part of the spring onions, basil and lemon zest. Mix and set aside.
17.When the mussels open, remove pan from heat.
18.Add the lemon juice, pepper, salt, olive oil and peas. Mix.
19.Add half of the herb mixture and stir.
20.Serve with the remaining herb mixture, freshly ground pepper, lemon and mizithra cheese.

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