Paella-Style Double Garlic Prawn Risoni
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.
We’ve replaced the arborio rice with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe!
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
Ingredients
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1
capsicum
1
tomato
4 clove
garlic
1 packet
parsley
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 packet
baby leaves
Not included in your delivery
olive oil
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 (cook in batches if your pan is crowded). • Remove pan from heat, add half the parsley and toss to combine.
• Divide Paella-style risotto between bowls. Top with garlic prawns. • Sprinkle over remaining parsley to serve. Enjoy!