Like many Greek dishes, this dish is named after the pot it’s traditionally cooked in: the ‘yiovetsi’ claypot. With the pot being the canvas of this dish, there are many regional and family variations in how this is prepared, and true to Greece’s diverse portfolio of hunting, all types of meat, seafood (or vegetables) can be worked into this dish, from beef or rabbit, or octopus to squid. The main bulk of this dish is orzo - rice-shaped pasta - which binds a rich sauce of meat/fish, vegetables and tomatoes along with red wine and traditional Greek stewing spices. It works especially well with strong flavours like lamb or beef, though chicken or seafood wouldn’t be out of place, or even aubergines if you’re not too keen on the hunting! Let’s go!
