Risotto with Prawns and Squid

Food Picture: 

Ingredients (serves 4)

  • 100ml olive oil
  • 500g cooked prawns, peeled (tails intact, shells reserved), deveined
  • 1.25L (5 cups) chicken stock
  • 1/4 tsp saffron threads
  • 500g baby squid, cleaned, tubes sliced into rings
  • 1 onion, finely chopped
  • 2 cups (440g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 100g frozen peas
  • 3 tomatoes, blanched and peeled, seeds removed, chopped
  • Chopped flat-leaf parsley and lemon wedges, to serve


  1. Heat 1 tablespoon of oil in a large saucepan over medium heat, add the prawn shells and cook for 1 minute, stirring. Add the stock and bring to the boil, then add the saffron and simmer for 5 minutes. Strain, discarding the shells. Return the stock to the pan and keep at a simmer.

  2. Heat 1 tablespoon of oil in a frypan over high heat. When very hot, add the squid and cook for 1 minute, stirring, until just opaque. Remove and set aside. Reduce heat to medium-low and add the remaining oil. Cook onion for 3 minutes or until just softened. Add the rice and cook, stirring, for 1 minute. Add the wine and cook for a further minute. Add the simmering stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring constantly, for 15-20 minutes until all the stock is absorbed and the rice is cooked but still firm to the bite, adding the peas with the last ladleful.

  3. Once stock has been absorbed, stir in the tomato, squid and prawns and cook for 1 minute or until just heated through. Stir in some chopped parsley, then serve garnished with more parsley and lemon wedges to squeeze.