Saganaki is the name of the pan not the prawns. This is a Greek country-style dish made with prawns, a rich tomato ragu and orzo, a pasta that looks like long-grained rice.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 916 |
| Fat | 36.8g |
| Saturates | 11.5g |
| Protein | 55.3g |
| Carbs | 91.8g |
| Sugars | 7.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the tomato ragu, peel and finely chop the onion and garlic.
Place the tomatoes, onion, garlic, oregano and 15ml (1 tbsp) of olive oil in an oven pan. Roast for 30-40 minutes, or until the tomatoes blister and the onion has caramelised. Transfer half the mixture to a saucepan with the tomato paste and season to taste. Stir to incorporate the paste.
Transfer the mixture to a blender and pulse until you have a chunky texture.
Combine the blended mixture with the other half of the roasted mixture and set aside.
Partially cook the orzo pasta. Roughly chop the parsley.
To make the prawns, clean and shell them if not already and heat 60ml of olive oil in a large ovenproof frying pan. Season the prawns with 1 teaspoon of the fish spice and place in the hot frying pan. Sauté just until they get a charred colour but be careful not to cook them through.
Stir in the tomato ragu and vegetable stock. Add the pasta and remaining fish spice and scatter the parsley and crumbled feta on top.
Place the pan in the oven for 10-12 minutes, or until the feta is golden brown. Be careful not to overcook the prawns.
Serve the prawns with lemon wedges, more chopped parsley and a generous drizzle of olive oil.
