Baked Prawn & Chorizo Paella
with Apple, Rocket & Fennel Salad
Impress your guests, family and friends with a rich paella speckled with smokey chorizo and succulent prawns whipped up in no time! Pair with our refreshingly crisp apple salad for a well-rounded flavour sensation to bring to your table tonight.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
Capsicum
1 packet
parsley
3 clove
garlic
½
red onion
½
lemon
1
apple
1 sachet
paprika spice blend
(Contains Sulphites;)
1 packet
arborio rice
1 sachet
chicken-style stock powder
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
2 cup
water
40 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop chorizo, capsicum and parsley. • Finely chop garlic and red onion (see ingredients). • Slice lemon (see ingredients) into wedges. • Thinly slice apple into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and onion until golden, 5-6 minutes. • Reduce heat to medium, then add paprika spice blend and half of the garlic, and cook until fragrant, 1-2 minutes. • Stir in arborio rice, chicken-style stock powder and the water. Bring to the boil, then remove from heat.
• Transfer paella to a baking dish and cover tightly with foil. • Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• When the paella has 5 minutes remaining, wash and wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook prawns, half of the butter and the remaining garlic, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.
• Remove paella from oven and stir through parsley, the remaining butter, and a splash of water to loosen the rice if needed. Season to taste. • In a large bowl, combine spinach rocket & fennel mix, apple and a drizzle of olive oil. Season to taste.
• Divide baked chorizo paella between bowls, then top with garlic prawns. • Serve with apple, rocket & fennel salad, and any remaining lemon wedges. Enjoy!
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