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Rosemary prawns and calamari with semolina mash

Name: Rosemary prawns and calamari with semolina mash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups (500ml) milk; 3/4 cup (150g) semolina; 40g unsalted butter; 1/2 cup (40g) grated parmesan; 2 tablespoons olive oil; 100g thickly sliced pancetta, cut into strips; 12 large green prawns, peeled (tails intact), deveined; 2 squid tubes, cleaned, cut into thick strips; 2 rosemary sprigs, leaves chopped; 2 garlic cloves, finely chopped; Juice of 1/2 lemon, plus wedges to serve

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25m

Rosemary prawns and calamari with semolina mash

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by Warren Mendes

delicious. team

Oct 03, 2015

For a delicious mid-week meal, pair seafood with with creamy semolina mash.

2 cups (500ml) milk
3/4 cup (150g) semolina
40g unsalted butter
1/2 cup (40g) grated parmesan
2 tablespoons olive oil
100g thickly sliced pancetta, cut into strips
12 large green prawns, peeled (tails intact), deveined
2 squid tubes, cleaned, cut into thick strips
2 rosemary sprigs, leaves chopped
2 garlic cloves, finely chopped
Juice of 1/2 lemon, plus wedges to serve

Method

1.

Place the milk and 2 cups (500ml) water in a saucepan over medium heat. Bring to a simmer and whisk in the semolina. Cook, whisking constantly, for 3-4 minutes until thick, then add parmesan and 20g butter. Season with salt. Continue cooking until melted and combined, then remove from heat and cover to keep warm.
2.

Meanwhile, heat oil in a large frypan over medium heat. Add the pancetta and cook for 3-4 minutes until slightly golden. Increase heat to medium-high, add the prawns, squid, rosemary and garlic, and cook for 3 minutes or until golden and cooked through. Season, add lemon juice and the remaining 20g butter, and toss until melted.
3.

Spread semolina mash over a platter then top with seafood and pan juices. Serve with lemon wedges on the side.