SAGANAKI PRAWNS WITH SQUID INK HILOPITES
Honestly I’m really excited about this dish. It’s my first time cooking with squid ink pasta and I’m up for the challenge! This pasta has been made using traditional farming and processing so its texture is absolutely phenomenal and so I could only pair it with one of our favourite seafood dishes, Prawn Saganaki. Ok, I’m really showing my greek heritage here with hylopites, saganaki and feta but these flavours just make my mouth water!
Don’t be turned off by the amount of olive oil you need to use. It goes hand in hand with saganaki and adds to this meals sensory experience because lets be honest, there is nothing like the aroma and taste of a good quality olive oil. Pair this meal with your favourite glass of white wine, close your eyes and imagine sitting at a local tavern overlooking the Aegean Sea.
500 g Greek Hylopites (flat noodles)
1 kg prawns, shell from body removed, deveined but head and tail intact
2 tbs extra virgin olive oil + 2 tbs extra for drizzling
1 large onion, diced
6 cloves of garlic, crushed
4 medium ripe tomatoes, grated (discard the skin)
1 heaped tbs tomato paste
1 tsp chili flakes
150 g feta cheese crumbled, 75g used each time
½ bunch fresh basil, finely chopped
2 tsp fresh thyme leaves
1 tsp dried oregano
1/2 cup white wine
Preheat the oven to 200C and bring a large pot of water to boil.
Place and prepare a frying pan over high heat. You will add the prawns to it first.
Prepare prawns as recommended and season with sea salt, pepper and olive oil. Toss and coat and prepare to immediately place in frying pan. Fry for 30 seconds each side on high heat then transfer to a plate.
Now reduce heat and add to frying pan olive oil and onions and saute for 2 minutes, then add garlic and chilli flakes and further saute for 2 minutes, stirring constantly. Do not allow them to brown. Add more olive oil if needed.
Add the grated tomato, tomato paste and 1/2 cup white wine and bring to boil, then simmer for 2 minutes stirring. Turn off heat.
Transfer tomato sauce to oven proof dish.
Arrange the prawns to sit in the dish, pushing them down into the sauce mixture.
Sprinkle with half the feta, thyme leaves, oregano and a good drizzle of olive oil all over. Bake for 15 minutes.
In the meantime boil your pasta according to packet instructions.
When prawns are ready remove from oven and add to the pasta.
Add the basil leaves, feta and 1 tbs extra virgin olive oil. Toss through and serve immediately.