Seafood “Risotto”

400 grams squid, cleaned and skinned
4 scampi plus 4 large prawns (or 8 large prawns), peeled, deveined and head and shells reserved
handful of pippies
1/4 cauliflower
270 ml milk
1 medium leek, diced
100 grams butter
Prawn Broth (recipe follows)
Basil leaves

Preparation method

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>