UAE's military chief visits site of exercises with Greece


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The Chief of Staff of the UAE Armed Forces toured Greece as both sides seek to strengthen co-operation.

Lt Gen Hamad Al Rumaithi met Gen Konstantinos Floros, chief of the Hellenic National Defence General Staff, and on Tuesday, inspected the site of joint military exercises taking place between the UAE and Greek air forces on Crete.

Lt Gen Al Rumaithi was briefed on the exercises and the training plan, state news agency Wam reported.

He held meetings with Gen Floros and Greek Minister for National Defence, Nikolaos Panagiotopoulos, regarding strengthening military co-operation.

At a ceremony in Athens, Lt Gen Al Rumaithi laid a wreath at the Tomb of the Unknown Soldier as a band played the national anthems of the Emirates and Greece.

Tensions are high in the region, particularly between Greece and Turkey regarding oil and gas exploration in the Eastern Mediterranean.

On Tuesday, both countries agreed to talks over disputed maritime boundaries after the EU intervened.

Recipe

Garlicky shrimp in olive oil
Gambas Al Ajillo

Preparation time: 5 to 10 minutes

Cooking time: 5 minutes

Serves 4

Ingredients

180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped

Method

Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.

Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.

Once the prawns turn pink, after 1 or 2 minutes of cooking,  remove from the heat and season with sea salt flakes.

Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.

 

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