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Prawn and Squid Risotto

Saffron Risotto with Prawns and Squid

Prawn and Squid Risotto

INGREDIENTS

  • 100ml olive oil
  • 500g cooked prawns, peeled (tails intact, shells reserved), deveined
  • 1.25L (5 cups) chicken stock
  • 1/4 teaspoon saffron threads
  • 500g baby squid, cleaned, tubes sliced into rings
  • 1 onion, finely chopped
  • 2 cups (440g) arborio rice

55 Comments
:

Pete Moss

nice Recipe thank you very much

30 months ago
Shailesh Lopez

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30 months ago
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30 months ago
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30 months ago
Judit Gecse

Great recipe,thank you for sharing my friend!

30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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30 months ago
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