Prawn Saganaki with Spaghetti
Could there be anything more magical than a tomato based meal with fresh prawns and melting feta? Pure magic. So how to top this meal? Add pasta through it! This is a surprisingly simple dish to make and is ready in less than 30 minutes. Yes you heard that correctly. It is perfect for lunch or dinner, whether it is summer or winter.
However what Saganaki Prawns remind me of is the warm summer breeze on my father’s island Paros. I was not surprised when it was voted The Best Island in Europe for 2018. It has the most beautiful beaches, charming whitewashed buildings in all the villages, stunning fishing ports and most importantly, the best fresh food I have ever eaten. You simply cannot replicate the food because you cannot buy in the city seafood that fresh (we’re talking falling off the fork fresh) and you cannot buy produce that has been grown so organically. It must be something in the soil because my brother and cousins that live there hardly water the vegetation and it grows so lusciously. Each individual ingredient is full of flavour and then the combination of everything is … mouth watering.
So this meal reminds me of all that and more. Ahhh Greece, can’t wait to visit you again. Enjoy x
(For this recipe I used GREIT rice pasta. Depending on what company pasta you use, the amount of stock needed and the cooking time my vary)
500g gluten free spaghetti
24 large raw fresh prawns, peeled, tails kept in tact
400g crushed tomatoes, fresh or canned
200g feta, crumbled
6 cups boiling water
¼ cup extra virgin olive oil
1 large brown onion, diced
4 garlic cloves, sliced
½ cup freshly parsley, finely chopped
½ tsp paprika
In a wide and deep pan (one that can also be transferred into the oven), add the olive oil and prawns. On high heat fry them for no longer that 1 minute and then transfer to a plate.
In the same pan add the onions and garlic and sauté for a minute. Do not brown. Add the ouzo and bring to boil for 30 seconds, then add the tomatoes, parsley, paprika, sea salt and pepper. Bring to boil and stir.
Add the water and bring to boil.
Add the pasta, stir making sure the pasta does not stick together and bring to boil. Reduce heat and simmer until 70% of the water has been absorbed.
Turn off heat and add the prawns over the top and sprinkle the feta. Place in a preheated oven at 200C fan forced for 10 minutes.
Serve immediately with hot toasted bread and top with extra parsley, feta, freshly ground pepper and a good drizzle of extra virgin olive oil.