Portuguese-Style Prawns & Tomato Rice

Name: Portuguese-Style Prawns & Tomato Rice with Lemon & Parsley
Total time: 45 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 tin Sweetcorn; 1 Celery; 1 packet Baby Leaves; 1 packet Calrose Rice; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Parsley; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 200 g Peeled Prawns; 2 Garlic; 1 drizzle olive oil; 2 cup boiling water; 20 g butter

with Lemon & Parsley

Get up to $175 off

Take your taste buds on a trip to Portugal with these succulent prawns! Served over a rich, tomato-infused rice and finished with a sprinkle of parsley, this dish is a perfect balance of warmth, zest and indulgence. Dig in!

Allergens:

Crustaceans

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

Celery

1 packet

Baby Leaves

1 packet

Calrose Rice

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

Lemon

200 g

Peeled Prawns

(Contains: Crustaceans; )

Garlic

Not included in your delivery

1 drizzle

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories605 kcal

Energy (kJ)2530 kJ

Fat14.3 g

of which saturates6.6 g

Carbohydrate85.7 g

of which sugars8.9 g

Dietary Fibre5.3 g

Protein22.5 g

Cholesterol0 mg

Sodium1560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Boil the kettle. • Finely chop celery and garlic.
• Drain sweetcorn.
• Zest lemon to get a pinch and slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook corn and celery, stirring, until tender, 3-4 minutes.

• To the pan with veggies, add risotto-style rice, classic roast seasoning, tomato paste, chicken-style stock powder and half the garlic and cook, stirring until fragrant, 1-2 minutes.
• Remove pan from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), then stir to combine. Transfer risotto mixture to a baking dish.
• Cover tightly with foil, then 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 rice has 10 minutes remaining, drain and pat dry peeled prawns.
• In a medium bowl, combine prawns, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

• Wipe out the 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.

• When risotto is done, stir through the butter, lemon zest and a squeeze of lemon juice.
• Add baby leaves and stir through until slightly wilted. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.