Ingredients for Greek Millet Saganaki with Prawns and Ouzo

• 300ml de água

• 180ml millet

• 1 folha de louro

• Pinch of fine sea salt

• 1 colher de sopa de azeite de oliva extra-virgem

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

• 1 clove garlic, peeled and slightly crushed

• 1 small hot green chilli, minced (optional)

• 1/4 colher de chá de sal marinho fino

• 2 colheres de sopa de extrato de tomate

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

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 80g 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

• Sal marinho fino e pimenta preta moída na hora

• 2 colheres de sopa de azeite de oliva extra-virgem

• 80ml ouzo, or other anise-flavoured liqueur

• 1/4 xícara de salsinha fresca de folha lisa picada

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.