Garides Saganaki

Ingredients

• 700 g large raw prawns, peeled with tails on
• 4 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 green pepper, diced
• 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 60 ml ouzo
• 1 tsp dried oregano
• 1 tsp sugar
• Pinch of chilli flakes
• 200 g feta, crumbled
• 2 tbsp chopped flat-leaf parsley
• Salt and black pepper
• Crusty bread, to serve

Before you cook

• Peel the prawns, leaving the tail fins on, and pull out the dark vein along the back.
• Pat the prawns dry and season them lightly with salt and pepper.
• Chop the onion and dice the green pepper.
• Crumble the feta into rough chunks.

Steps

1. Heat 2 tablespoons of the olive oil in a wide ovenproof frying pan over high heat.
2. Sear the prawns for 1 minute a side, until just pink, then lift them onto a plate.
3. Turn the heat down to medium and add the remaining oil.
4. Cook the onion and green pepper for 7 minutes until soft.
5. Stir in the garlic and chilli flakes and cook for 1 minute.
6. Pour in the ouzo and let it bubble for 1 minute until the alcohol smell burns off.
7. Add the chopped tomatoes, tomato purée, oregano and sugar.
8. Simmer the sauce uncovered for 12 minutes, until it thickens and a spoon leaves a trail across the pan.
9. Season the sauce with salt and pepper.
10. Heat the grill to high.
11. Nestle the seared prawns back into the sauce with any juices from the plate.
12. Scatter the crumbled feta over the top.
13. Grill the pan for 5 minutes, until the feta softens and browns in patches and the prawns are cooked through.
14. Scatter over the parsley and serve straight from the pan with bread for the sauce.