Garlic Prawns & Chorizo Risoni
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Garlic Prawns & Chorizo Risoni

Garlic Prawns & Chorizo Risoni

with Roasted Cherry Tomatoes

We've taken a few of our favourite things – chorizo, garlic prawns and lightly charred cherry tomatoes – and turned them into a dish distantly related to paella. It's baked in the oven to give you time to pour a wine, put your feet up, and set the mood for a meal to remember.

We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Gluten
Wheat
Milk
Crustacean

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 Time45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

snacking tomatoes

1

brown onion

3 clove

garlic

1 packet

mild chorizo

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

½

lemon

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 sachet

Nan's special seasoning

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

tails-on prawns

(Contains Crustacean;)

pinch

chilli flakes

1 packet

parsley

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3643 kJ
Calories871 kcal
Fat38.9 g
of which saturates15.3 g
Carbohydrate83.3 g
of which sugars10.2 g
Dietary Fibre8.4 g
Protein47.4 g
Sodium2449 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Halve snacking tomatoes. • Place tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

2
2

• Finely chop brown onion and garlic. • Roughly chop mild chorizo. • Zest lemon to get a pinch, then cut into wedges.

3
3

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boling water until 'al dente', 7-8 mintues. • Drain risoni.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and Nan's special seasoning, cook until fragrant, 30 seconds. • Remove pan from heat. Return risoni to pan. • Stir in Parmesan cheese, baby spinach, lemon zest, a generous squeeze of lemon juice and roasted tomatoes. Season to taste. Transfer to serving plates and cover to keep warm.

5
5

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.

6
6

• Finely chop parsley. • Divide chorizo risoni between bowls. Top with garlic prawns. • Sprinkle with parsley. Serve with any remaining lemon wedges. Enjoy!