Mixed Seafood Grill Recipe
marinated prawns, scallop and seasonal fish w squid & saffron risotto
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Ingredients
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Seafood Marinade
Method
Grill and Risotto
- 1
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and chopped parsley. Add the prawns, scallops, and seasonal fish to the marinade. Toss to coat well and let it marinate for at least 30 minutes.
- 2
Prepare the Risotto
In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and cook until translucent. Stir in 1 cup of Arborio rice and cook for 2 minutes until slightly toasted. Gradually add 4 cups of vegetable broth, one ladle at a time, stirring constantly until the rice is creamy and al dente.
- 3
Add Squid and Saffron
In the last 10 minutes of cooking the risotto, add 200g of cleaned squid and a pinch of saffron dissolved in 2 tablespoons of warm water. Stir well and cook until the squid is tender.
- 4
- 5
Serve
Serve the grilled seafood over a bed of saffron squid risotto. Garnish with additional parsley if desired.
