AT A GLANCE
"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."
|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.|
2012 HATZIDAKIS SANTORINI ASSYRTIKO, SANTORINI. , suggested by ANDREW PHILLPOT