Portuguese-Style Prawns & Tomato Rice
with Lemon & Parsley
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!
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 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
2
Garlic
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
2 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 peeled prawns and pat dry.
• 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, then return to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• When risotto is done, stir through the butter, lemon zest and a squeeze of lemon juice.
• Add salad leaves and stir through until slightly wilted. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide tomato rice between bowls. Top with Portuguese-style prawns.
• Tear over parsley to garnish.
• Serve with any remaining lemon wedges. Enjoy!
