Greek Millet Saganaki with Prawns and Ouzo

Ingredients for Greek Millet Saganaki with Prawns and Ouzo

• 300ml water

• 180ml millet

• 1 bay leaf

• Pinch of fine sea salt

• 1 tablespoon extra-virgin olive oil

• 240ml finely chopped yellow onion (about 1 small)

• 1 clove garlic, peeled and slightly crushed

• 1 small hot green chilli, minced (optional)

• 1/4 teaspoons fine sea salt

• 2 tablespoons tomato paste

• 1 (800g) can whole tomatoes, crushed in a bowl

• 1/4 teaspoons freshly ground black pepper

• 120ml green pimiento-stuffed olives, halved if large

• 110g coarsely crumbled Greek feta cheese (about 240ml ), preferably sheep's milk

• 450g jumbo shell-on prawns, deveined and patted dry

• Fine sea salt and freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 80ml ouzo, or other anise-flavoured liqueur

• 1/4 cup chopped fresh flat-leaf parsley

How to make Greek Millet Saganaki with Prawns and Ouzo

1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Uncover, remove the bay leaf, and set aside to cool.

2 Meanwhile, make the saganaki. Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers. Add the onion, garlic, chilli, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes. Add the tomato paste and cook, stirring, until it darkens, about 1 minute. Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes.

3 Stir in the millet and green olives. Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty). Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften.

4 To prepare the prawns, season them with salt and pepper. Heat the olive oil in a 12-inch skillet over high heat until it shimmers. Add the prawns. Cook, undisturbed, until the prawns turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size. Add the ouzo and cook until syrupy, about 30 seconds. Using a spatula, briskly remove the prawns from the pan and arrange on top of the millet. Sprinkle with the parsley and serve at once.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.