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Saffron risotto with prawns and squid
Saffron risotto with prawns and squid
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Simplify summer hosting: whip up this risotto and pair with a crisp white wine.
Ingredients:
  • 100ml olive oil
  • 500g cooked prawns, peeled (tails intact, shells reserved), deveined
  • 1.25L (5 cups) chicken style liquid stock
  • 1/4 tsp saffron threads
  • 500g baby squid, cleaned, tubes sliced into rings
  • 1 onion, finely chopped
  • 440g rice
  • 125ml white wine
  • 100g frozen peas
  • 3 tomatoes, blanched and peeled, seeds removed, chopped
  • Chopped flat-leaf parsley, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium heat, sauté prawn shells in 1 tablespoon of oil for 1 minute. Pour in stock, bring to a boil, sprinkle in saffron, and simmer for 5 minutes. Strain out the shells and return the fragrant stock to a simmer.
  • In a hot frypan, cook the squid in 1 tablespoon of oil for about 1 minute until opaque. Set aside. In the same pan, lower the heat and sauté the onion in the remaining oil for 3 minutes until softened. Stir in the rice for 1 minute, then pour in the wine and cook for another minute. Gradually add the simmering stock, one ladleful at a time, stirring continuously for 15-20 minutes until the rice is cooked al dente and has absorbed all the stock. Toss in the peas with the last ladleful of stock.
  • After the stock is absorbed, add the tomato, squid, and prawns. Cook for 1 minute until heated through. Stir in chopped parsley and serve garnished with more parsley and lemon wedges for squeezing.

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