Baked Prawn & Chorizo Paella

Name: Baked Prawn & Chorizo Paella with Apple & Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 packet Parsley; 1 sachet Vegetable Stock Pot; 1 sachet Paprika Spice Blend; 1 packet risotto-style rice; 3 Garlic; 1 Capsicum; 1 Red Onion; 250 g Mild Chorizo; 1 Apple; 1 Lemon; 190 g Peeled Prawns; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 2 cup water; 40 g butter

with Apple & Rocket Salad

Get up to $200 off!

Impress your guests, family and friends with a rich paella, speckled with smokey chorizo and succulent prawns and whipped up in no time! Pair with our refreshingly crisp apple salad for a well-rounded flavour sensation to bring to your table tonight.

Allergens:

Crustaceans

•Milk

The quantities provided above are averages only.

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.

Preparation Time50 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 packet

Parsley

1 sachet

Vegetable Stock Pot

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy.)

Garlic

Capsicum

Red Onion

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Apple

Lemon

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

2 cup

water

40 g

butter

(Contains: Milk;)

Nutritional Values

Calories982 kcal

Energy (kJ)4110 kJ

Fat51.1 g

of which saturates23.6 g

Carbohydrate90.4 g

of which sugars17.7 g

Dietary Fibre8.2 g

Protein44.3 g

Sodium2710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop mild chorizo, capsicum and parsley.
• Finely chop garlic and red onion (see ingredients).
• Slice lemon 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, stirring, 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 risotto-style rice, vegetable stock 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.

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• 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 peeled prawns, half 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, if needed. Season to taste.
• In a large bowl, combine spinach & rocket mix, apple and a drizzle of olive oil. Season to taste.