Baked Prawn & Chorizo Paella

Name: Baked Prawn & Chorizo Paella with Apple, Rocket & Fennel 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 arborio 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

with Apple, Rocket & Fennel Salad

4.7

(103)

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Allergens:

Crustaceans

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

DifficultyEasy

Ingredients

Serving amount

1 packet

Parsley

1 sachet

Vegetable Stock Pot

1 sachet

Paprika Spice Blend

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

1 packet

arborio rice

3

Garlic

1

Capsicum

1

Red Onion

250 g

Mild Chorizo

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

1

Apple

1

Lemon

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories787 kcal

Energy (kJ)3290 kJ

Fat29.9 g

of which saturates11.3 g

Carbohydrate89.3 g

of which sugars17.2 g

Dietary Fibre7.8 g

Protein44.5 g

Sodium2640 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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, vegetable stock and the water. Bring to the boil, then remove from heat.

3

• Transfer paella to a baking dish and cover tightly with foil. • Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

4

• 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.

5

• 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 mix, apple and a drizzle of olive oil. Season to taste.

6

• Divide baked chorizo paella between bowls, then top with garlic prawns. • Serve with apple, rocket & fennel salad, and any remaining lemon wedges. Enjoy!