Paella-Style Garlic Prawn Risotto
with Capsicum & Parsley
Tonight, lets put a spin on a Spanish classic. This paella-inspired rice dish is packed with tomato and garlic goodness and is topped with perfectly cooked prawns for a fresh hit of protein. Sprinkle over some parsley and you’ve got a dish fit for the Mediterranean!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1
Capsicum
1 packet
Baby Spinach Leaves
1 packet
Calrose Rice
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Parsley
2
Garlic
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
2.25 cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of water to the boil. Generously season with salt. • Cook risoni in boiling water over high heat until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the pan with a drizzle of olive oil.
• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop garlic and parsley. • In a large bowl, combine prawns, half the garlic and a drizzle of olive oil. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and tomato until tender, 4-5 minutes • Add tomato paste, Aussie spice blend and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.
• Add reserved pasta water and cooked risoni to veggie mixture in frying pan. Cook until slightly thickened, 1-2 minutes. • Remove from heat and stir through the butter and baby leaves. Generously season with salt and pepper. Transfer to a large bowl.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 4-5 minutes. • Remove pan from heat, add half the parsley and toss to combine.
• Divide Paella-style risoni between bowls. Top with garlic prawns. • Sprinkle over remaining parsley to serve. Enjoy!
