Name: Rosemary prawns and calamari with semolina mash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 500ml milk; 150g semolina; 40g unsalted butter; 40g parmesan; 36.40 gm olive oil; 100g thickly sliced pancetta, cut into strips; 12 large green prawns, peeled (tails intact), deveined; 2 squid tubes, cleaned, cut into thick strips; 2 rosemary sprigs, leaves chopped; 2 garlic cloves, finely chopped; Juice of 1/2 lemon, plus wedges to serve

Rosemary prawns and calamari with semolina mash

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Indulge in creamy semolina mash with seafood for a delectable mid-week meal.

Ingredients:

500ml milk
150g semolina
40g unsalted butter
40g parmesan
36.40 gm olive oil
100g thickly sliced pancetta, cut into strips
12 large green prawns, peeled (tails intact), deveined
2 squid tubes, cleaned, cut into thick strips
2 rosemary sprigs, leaves chopped
2 garlic cloves, finely chopped
Juice of 1/2 lemon, plus wedges to serve

Instructions:

In a saucepan over medium heat, combine milk and 2 cups (500ml) water. Bring to a simmer and whisk in the semolina. Cook for 3-4 minutes, continuously whisking until thickened. Stir in parmesan, butter, and season with salt. Cook until melted and well combined. Remove from heat, cover, and keep warm.
In a large frypan over medium heat, heat oil. Cook pancetta for 3-4 minutes until slightly golden. Increase heat to medium-high, add prawns, squid, rosemary, and garlic. Cook for 3 minutes until golden and cooked through. Season, add lemon juice and remaining butter. Toss until melted.
On a platter, layer semolina mash, top with seafood and pan juices. Serve with lemon wedges.

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