Portuguese-Style Prawns & Tomato Rice
with Peri-Peri Mayo
Indulge your taste buds in a symphony of flavours with our Portuguese-style prawns and tomato rice. Succulent prawns, marinated in garlic and lemon, are expertly seared to perfection and presented atop a bed of fluffy, tomato-infused rice. Served with a dollop of peri peri mayo, this dish is an absolute delight!
This recipe is under 650kcal per serving.
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 stalk
celery
2 clove
garlic
1 cob
corn
(May be present Milk, Soy, Sesame. )
½
lemon
1 packet
arborio rice
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
½ packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
baby spinach leaves
½ bag
parsley
Not included in your delivery
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. Slice kernels off corn cob. 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 the veggies, add arborio rice, tomato paste, Aussie spice blend 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 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.
• In a small bowl, combine peri peri sauce (see ingredients) and mayonnaise. • When risotto is done, stir through the butter and baby spinach leaves until slightly wilted. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide Portuguese-style rice between bowls. Top with garlic prawns. • Dollop over peri peri mayo. Tear over parsley (see ingredients) to garnish. Serve with lemon wedges. Enjoy!