SERVES 4 PREP AND COOK TIME 50 MINUTES
12 large (500g) uncooked king prawns
¼ cup (60ml) olive oil
150g skinless salmon fillet, cut into 2cm cubes
2 (300g) squid hoods, cut into rings
1 litre (4 cups) fish or chicken stock
¼ teaspoon saffron threads
1 medium (150g) brown onion, chopped finely
2 cloves garlic, crushed
1½ cups (300g) arborio rice ½ cup (125ml) white wine
1 tablespoon fresh dill leaves lemon halves, to serve
1 Shell and devein prawns, leaving heads and tails intact.
2 Heat 1 tablespoon of the oil in a large deep frying pan or large saucepan over medium-high heat. Cook the prawns until light golden brown on both sides and just cooked through. Transfer to a medium bowl; cover with foil to keep warm. Add another 1 tablespoon of the oil to the pan; cook the salmon and squid rings until slightly undercooked. Add to the bowl with the prawns.
3 Meanwhile, combine the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat and simmer gently.
4 Heat the butter and the remaining oil in the same frying pan over medium heat. Cook the onion and the garlic, stirring, for 5 minutes or until they are soft. Add the rice; cook, stirring, for 2 to 3 minutes or until the grains appear slightly translucent. Add the wine; cook, stirring constantly, until the liquid is absorbed. Add a ladleful, about ½ cup, of the hot stock. Stir gently, just enough to ensure the stock is evenly distributed through the rice. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. It should take about 20 minutes, or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from the heat. Season to taste with salt and ground white pepper.
5 Add salmon and squid to the pan; stir through gently. Top with prawns and scatter with dill and freshly ground black pepper. Serve with lemon. Not suitable to freeze. Stock mixture suitable to microwave.