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.
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; )
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
Instructions
• 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!