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Easy King Prawn and Veggie 'Nduja Baked Paella
Easy King Prawn and Veggie 'Nduja Baked Paella

Easy King Prawn and Veggie 'Nduja Baked Paella

with Cheese, Peas and Oven-Ready Garlic Baguettes

Deliciously easy to cook, it only takes 3 steps to put this Easy King Prawn and Veggie 'Nduja Baked Paella on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Tags:
Extra spicy
New
Pescatarian
Allergens:
Celery
Gluten
Crustaceans
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 5 minutes
DifficultyEasy

Ingredients

serving amount

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains: Celery)

30 grams

Tomato Puree

2 unit(s)

Demi Garlic Baguettes

(Contains: Gluten May contain traces of: Sesamsamen)

225 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

1 sachet(s)

Vegan ‘Nduja

60 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water

20 grams

Butter

Nutritional information

Energy (kJ)4196 kJ
Energy (kcal)1003 kcal
Fat39.4 g
of which saturates17 g
Carbohydrate123.9 g
of which sugars10.9 g
Dietary Fibre8.9 g
Protein42.6 g
Salt6.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Kettle
Lid
Large Frying Pan

Instructions

Rice Time
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
  • Heat a drizzle of oil in a wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
  • Add the risotto rice. Stir and cook, 1-2 mins. 
  • Stir in the veg stock paste, tomato puree and boiled water (see pantry). Bring to the boil. Pop a lid on the pan (or cover with foil) and bake on the middle shelf, 25-30 mins.
Get Frying
2
  • When the risotto has 10 mins remaining, bake the garlic baguettes in the oven, 10-15 mins.
  • Meanwhile, drain the prawns.
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the prawns, stirring occasionally, 4-5 mins. Season with salt and pepper. IMPORTANT: IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
Dinner's Ready!
3
  • When the rice is cooked, remove it from the oven. Mix in the peas, prawns, vegan 'Nduja (add less if you'd prefer things milder), butter (see pantry) and two thirds of the cheese. 
  • Season to taste with salt and pepper if needed. Add a splash of water to loosen the rice if needed.
  • Share between your bowls and sprinkle over the remaining cheese.
  • Serve the garlic baguettes alongside.

Enjoy!

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