Prawns braised with olives, capers and onion

AT A GLANCE

  • Serves 4 people

"I based this dish on a meal I had down at the docks in Piraeus," says Calombaris. "The guy who cooked this only used whatever came in on the boats that day, and this day it was prawns. If you don't have fresh prawns, good-quality frozen ones will do. You can also use lobster or marron, or even snapper instead."

  • 100 ml extra-virgin olive oil
  • 1 Spanish onion, finely diced
  • 1 garlic clove, finely chopped
  • 100 gm large green olives, sliced off the stone
  • 40 gm baby capers in vinegar
  • 8 large uncooked king prawns, peeled, cleaned, tails intact
  • ½ cup coarsely torn flat-leaf parsley
01   Heat oil in a frying pan over low heat, add onion and garlic, and stir occasionally until very tender (8-10 minutes). Add olives, capers and prawns and stir occasionally until prawns are pink and just cooked through (5-7 minutes). Stir in parsley, season to taste and serve hot.

Topics:

WINTER, CHEFS' RECIPE, PARSLEY, CAPERS, PRAWNS, OLIVES, ENTREE, ONIONS, SEAFOOD, DRINK SUGGESTION, GARLIC, GREEK

Recipe:

GEORGE CALOMBARIS, GAZI, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2012 HATZIDAKIS SANTORINI ASSYRTIKO, SANTORINI. , suggested by ANDREW PHILLPOT

FEATURED IN

Aug 2013

Aug 2013

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