Prawn yiouvetsi recipe

For prawn stock, drizzle a little olive oil in a large saucepan over high heat, add reserved prawn heads and shells and cook, stirring occasionally, until shells start to colour (5 minutes). Add onion, garlic, fennel, bay leaf and peppercorns; cook, stirring occasionally, until onion has softened (5 minutes). Stir in tomato paste and cook, stirring frequently, until toasted (1 minute). Add 1.25 litres boiling water. Reduce heat to low and simmer, skimming occasionally, until stock is reduced to 1 litre (20-25 minutes). Strain through a fine sieve and discard solids; set aside and keep warm. 

Heat oil in a large cast iron pan over medium heat. Add onion, garlic and oregano and cook, stirring occasionally, until onion has softened (6-8 minutes). Add the tomato paste, risoni and cook, stirring continuously, until risoni is completely coated (2 minutes). Pour in stock and bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until risoni is cooked (10-15 minutes). Stir in prawns in the last 5 minutes of cooking. Add lemon juice and season to taste.

To serve, divide prawn yiouvetsi among bowls, scatter with oregano leaves, reserved fennel fronds and lemon zest.