Saganaki...

…but not as we know it

serves 4

I had Saganaki for the first time at a friend’s house in Spain. They had just returned from a holiday in Greece and had come home full of amazing stories of their adventures and a huge enthusiasm for the food. 

Janet whipped up this bowl of delicious prawns dripping with rich tomato sauce and oozing with incredible flavours. I was hooked.

I’ve played around with it a bit and added my own touches - I can’t help myself - but I have made sure the all important taste remains. Cook this once and you too will be hooked.

ingredients

• 16 green prawns - shells on

• 16 pipis

• 400gm firm white fish - snapper, jewfish etc

• 2 handfuls squid rings

• 3 cloves garlic chopped

• 1/3 cup white wine

• splash olive oil

• 4 quills cinnamon

• pinch chilli flakes

• 250gm firm fetta cheese chopped into cubes

• 2 cans whole peeled tomatoes

• handful baby spinach

method

• peel and devein prawns leaving the tails on, wash the pipis to get rid of any grit, chop up the fish into cubes

• fry garlic in the olive oil until tender then add the seafood. Fry for one or two minutes to sear then add the wine.

• Let the alcohol cook off - about 2 minutes, then add the tomatoes.

• Cover the pot and allow to simmer until the pipis open. Once they have opened get a wooden spoon and squash the tomatoes to create a chunky and juicy sauce.

• Scatter the cubes of fetta throughout and add the spinach leaves.

• Cover and leave the fetta to melt a bit and the leaves to wilt

This taste sensation can be eaten with steaming hot rice however I love to get crusty bread and eat with gusto, moping up all the delicious juices as I go. A napkin is an essential part of this meal, maybe tucked into the front of your shirt!