Garides Saganaki: A Taste of the Aegean Sea

There's something truly special about a recipe that feels less like a set of instructions and more like a story passed down through generations. This dish, Garides Saganaki, is one of those treasures. It’s a humble, rustic recipe that sings with the bright, sunny flavours of the Mediterranean. It’s not fussy or complicated; it’s honest food that brings people together. I hope it finds a place at your table and becomes a part of your own story.

The Simple Ingredients You'll Need

This dish is all about quality, not quantity. You don't need a long list, just a few good things.

• Large, raw prawns (with heads and shells on, if you can find them)
• A good glug of olive oil
• One onion, finely chopped
• A couple of ripe tomatoes, grated, or a can of good-quality chopped tomatoes
• A healthy handful of fresh parsley, chopped
• 2-3 cloves of garlic, minced
• A generous splash of dry white wine
• A block of good feta cheese
• Crusty bread, for serving

Building the Foundations of Flavour

First, we build a base of flavour with the prawns. Place them in a pot and cover them with water. Bring it to a boil and let them cook for just five minutes. Drain them, but please, don’t throw that liquid away! That simple prawn-infused water is like liquid gold for adding depth later. Set the prawns aside to cool.

Now, for the soul of the dish: the sauce. Heat some olive oil in a saucepan and gently cook your onion until it’s soft and sweet. Stir in the parsley, that splash of white wine, your tomatoes, and garlic. Let it all simmer together, bubbling away quietly for about half an hour. Don’t rush this. You want the tomatoes to break down and the sauce to thicken into something rich and fragrant.

A Little Hands-On Work

While the sauce is working its magic, your prawns will be cool enough to handle. Here comes the fun part. Pinch off the little legs, then gently pull away the shell from the body, leaving the head and tail on. This isn't just for looks; the heads add an incredible amount of flavour to the final dish.

Bringing It All Together

Once your sauce is beautifully thick, stir in the prepared prawns. Let everything heat through together for another five minutes so the prawns soak up all that tomatoey goodness. Now for the grand finale: crumble over the block of feta cheese. Take the pan off the heat and just let it stand for a minute. Watch as the cheese just begins to soften and melt into the sauce, creating little creamy, salty pockets.

Serve it immediately, right from the pan, with plenty of bread to soak up every last bit of that incredible sauce. It’s a taste of pure joy