049Prawns saganaki

Method

Classic taverna pan version. Serve piping hot directly from the pan with plenty of crusty bread.

You will need

• wide heavy frying pan or traditional saganaki pan
• box grater
• wooden spoon

1. Heat 2 tablespoons of the olive oil in a wide, heavy frying pan or saganaki pan over medium-high heat. 2 min Ready when: oil is shimmering
2. Add the prawns and sear for about 1 minute on each side until they just turn pink, then remove them immediately to a plate. 2 min Ready when: prawns are pink but still slightly translucent inside
3. Pour the remaining olive oil into the pan, lower the heat to medium, and cook the chopped onion for 5 minutes until soft and translucent. 5 min Ready when: onion is tender and sweet without browning
4. Stir in the sliced garlic and chilli flakes, cooking for 1 minute until fragrant. 1 min Ready when: garlic releases its aroma without burning
5. Pour in the ouzo to deglaze the pan, scraping up any browned bits from the bottom, and let it bubble vigorously until reduced by half. 2 min Ready when: sharp alcohol smell has cooked off
6. Add the grated tomatoes and tomato paste, season lightly with salt and black pepper, and simmer gently over medium-low heat for 10 minutes until the sauce thickens. 10 min Ready when: sauce is rich and glossy with oil separating at the edges
7. Return the seared prawns and any resting juices to the pan, nestling them into the sauce, and scatter the crumbled feta across the top. 1 min Ready when: feta is distributed evenly over the prawns
8. Cover the pan with a lid and simmer for 3 minutes until the prawns are cooked through and the feta has softened at the edges, then remove from the heat and garnish with chopped parsley. 3 min Ready when: feta is warm and yielding, prawns are fully opaque

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Make ahead and storing

The tomato sauce can be prepared up to a day ahead; reheat before adding the prawns and cheese.

Best eaten immediately. Leftovers can be kept in the fridge for up to 1 day.

Substitutions

• tsipouro for ouzo. A clean, unflavoured grape marc spirit can replace ouzo if you prefer less anise flavour.
• tinned chopped tomatoes for ripe tomatoes. Use 400g good-quality tinned chopped tomatoes when ripe summer tomatoes are out of season.

Common mistakes

• Overcooking the prawns during the initial sear. Leaving them too long turns their texture rubbery once they return to the hot simmering sauce.
• Adding too much salt early on. The feta leaches substantial salt as it warms into the sauce, which can easily overseason the dish.

Regional variants

• In some tavernas, the dish is finished under a hot grill for two minutes to brown the feta lightly.

About the dish

Named after the small two-handled frying pan called a sagani, this dish is widely associated with coastal tavernas across northern Greece and the islands. It gained broad popularity in the mid-twentieth century as a vibrant meze and casual main. The prawns are briefly seared, deglazed with anise-scented ouzo, and simmered in a reduced fresh tomato sauce before chunks of feta are softened into the rich juices.

Found in Macedonia, all of Greece. Cooked for everyday, summer.

Cousins elsewhere

• Karides güveç (Turkish). A similar casserole of prawns baked with tomatoes and melted cheese, though typically cooked in an earthenware güveç rather than a two-handled pan.

Nutrition per serving (estimate)

422 kcal · protein 37.1 g · fat 22.8 g (saturated 7.6 g) · carbohydrate 10.9 g (sugars 6.5 g) · fibre 2.1 g · sodium 607 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following the classic northern Greek seaside taverna method of flash-searing prawns and finishing with creamy barrel-aged feta..

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