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Wholesome Lemon Paprika Rice

Wholesome Lemon Paprika Rice

with Serrano Ham and Veggies

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This Spanish inspired lemon paprika rice is low maintenance and high impact. It won’t take long to prep, so we suggest a little flamenco tango with all your free time to really work up an appetite.

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 packet

Serrano ham

1

brown onion

1

red capsicum

1

zucchini

1 cube

vegetable stock

1 sachet

smoked paprika

2 packet

arborio rice

1 bag

baby spinach leaves

1

lemon

½ bunch

parsley

Not included in your delivery

5 cup

boiling water

olive oil

2 tbs

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat21.5 g
of which saturates12.5 g
Carbohydrate86 g
of which sugars5.8 g
Dietary Fibre0 g
Protein24.6 g
Cholesterol0 mg
Sodium294 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Kettle
Knife
Large Pot
Saucepan
Spoon
Instructionsarrow up iconarrow up icon
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1

Put a full kettle of water on to boil. Roughly chop the Serrano ham. Finely chop the brown onion. Chop the red capsicum into 2 cm chunks. Roughly chop the zucchini into 2 cm chunks. Finely chop the parsley leaves.

2

Combine the vegetable stock cube and the boiling water (check the ingredients list for the amount) in a large jug and mix well. Set aside

3

Add a drizzle of olive oil to a large saucepan over a medium-high heat. Add the Serrano ham, brown onion, red capsicum and zucchini and cook for 5 minutes, or until softened. Add the smoked paprika and cook for 1 minute, or until fragrant.

4

Add the Arborio rice to the saucepan and stir to coat. Add the white wine vinegar and cook for 1 minute, or until all the liquid has evaporated. TIP: Stand back! White wine vinegar emits a strong vapour when added to the pan.

5

Pour the vegetable stock liquid into the saucepan with the rice, reduce the heat to medium and leave to simmer, without stirring, for 20-25 minutes, or until the rice is soft and all the liquid has been absorbed. TIP: Don’t stir the rice! The stock will find channels through the rice grains and cook evenly all by itself. Once the rice has cooked, stir through the baby spinach leaves and season with a pinch of pepper. Slice the lemon into wedges and squeeze over a little juice. Taste and add more lemon juice if you like.

6

Divide the lemon paprika rice between bowls. Sprinkle over the parsley and serve any remaining lemon wedges on the side.