Seafood Recipes

Saffron Risotto With Prawns AndSquid

Arborio risotto with saffron, white wine and stock, finished with butter-seared banana prawns and squid.

Saffron Risotto With Prawns And Squid
4 People
Serves
15 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Italian
Cuisine
The Recipe

About This SeafoodDish

Learn how to make Saffron Risotto with Prawns and Squid, a luxurious dish perfect for seafood lovers. Using tender prawns and squid, this recipe delivers a rich and flavourful experience. Order fresh prawns and squid from Pearl Seafoods for the best results. With delivery available across Sydney, it's never been easier to create restaurant-quality dishes at home. Perfect for special occasions or a gourmet dinner, this recipe is a must-try. Visit Pearl Seafoods for more recipes and premium seafood delivered to your door.

Ingredients

  1. 12 banana prawns, peeled and deveined
  2. 8-10 squid, cleaned and sliced into rings
  3. 4 cups chicken or seafood stock
  4. 2 tablespoons olive oil (for sautéing)
  5. 1 small onion, chopped
  6. 2 cloves garlic, minced
  7. 1 cup Arborio rice
  8. 1/2 cup white wine
  9. 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm water)
  10. 2 tablespoons butter (for seafood and finishing)
  11. Salt and pepper to taste
  12. Fresh parsley, chopped (for garnish)
  13. Grated Parmesan cheese (optional, for garnish)

Method

  1. Peel and devein the prawns, then clean and slice the squid into rings. Pat dry with a paper towel and set aside.
  2. Warm the chicken or seafood stock in a pot over low heat. Keep it warm throughout the cooking process.
  3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  4. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
  5. Stir in the Arborio rice and toast for 2-3 minutes until the grains are lightly translucent.
  6. Pour in the white wine and stir until fully absorbed by the rice.
  7. Add the saffron threads and their soaking liquid to the pan, stirring to combine.
  8. Begin adding the warm stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
  9. In a separate pan, melt 1 tablespoon of butter over medium heat. Add the prawns and squid, cooking for 2-3 minutes or until just tender. Season with salt and pepper.
  10. Stir the cooked seafood into the risotto, along with the remaining butter. Mix gently to combine.
  11. Taste and adjust seasoning with salt and pepper as needed.
  12. Serve hot, garnished with chopped parsley and optional grated Parmesan cheese.
From Our Kitchen

Chef's Tip

For a rich and velvety saffron risotto, add the warm stock gradually while stirring regularly to release the rice’s natural starches and create a smooth creamy texture. The saffron should be infused in warm water first to fully develop its colour and delicate aroma throughout the dish. Cook the prawns and squid separately and fold them through at the very end so the seafood stays tender and juicy without overcooking. Finish with butter just before serving for a glossy restaurant-style finish.

FEATURED

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$48.00 kg
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NUTRITION

NutritionPerServing

  • Calories 560 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 52.0 g
  • Protein 38.0 g
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