''Risotto'' with Squid, Shrimp, and Curry Leaves

Ingredients in this Recipe

1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
1 small head cauliflower, separated into 1 inch florets
12 jumbo head on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
18 to 24 fresh curry leaves
2 tablespoons olive oil
4 cups whole milk
4 tablespoons unsalted butter, preferably European style
5 heaping tablespoons very finely chopped leeks, white and light green parts only
Coarse salt and freshly ground white pepper
Vegetable oil, for frying

See Full Recipe at Martha Stewart