Prawn-Chorizo Paella & a Trio of Tapas Style Sides
Serves 2 | with Cheddar-Chorizo Rollitos, Flaked Almond Tenderstem® and Garlic Breads
Bring home flavours inspired by Spanish flavours with this indulgent range of dishes. Cheddar and chorizo rollitos, prawn and chorizo paella and flaked almond Tenderstem® brocolli, served alongside garlic Sourdough for scooping up all that goodness.
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.
Ingredients
4 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
90 grams
Diced Chorizo
1 sachet(s)
Smoked Paprika
175 grams
Risotto Rice
20 grams
Chicken Stock Paste
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
150 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
150 grams
Tenderstem Broccoli
120 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Chorizo Slices
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
500 milliliter(s)
Boiled Water for the Rice
1 tbsp
Honey
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.
d) Heat a drizzle of oil in a large, 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.
e) Once the pan is hot, add the diced chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins.
a) Stir the smoked paprika, risotto rice and half the garlic into the pan. Cook until the edges of the rice are translucent, 1-2 mins.
b) Stir 500ml of boiled water and the chicken stock paste into the rice. Bring back to the boil, then pop a lid on the pan (or cover with foil).
c) Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
d) Meanwhile, zest and halve the lemon. Roughly chop the parsley (stalks and all).
e) Add half the lemon zest and half the parsley to a small bowl. Toss to combine, then set aside for now.
a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
c) Once hot, add the pepper chunks and fry, stirring, until just soft, 3-4 mins.
c) Turn the heat down to medium-high, then add the king prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
d) While everything fries, pop the garlic baguettes onto a baking tray and bake on the top shelf, 10-15 mins.
a) Once cooked, remove the prawn pan from the heat and squeeze in some lemon juice. Transfer to a bowl and cover to keep warm. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) Halve any thick broccoli stems lengthways. Return the frying pan to medium-high heat and add another drizzle of oil.
c) Once, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
a) While the Tenderstem® cooks, cut each block of Cheddar lengthways, then lengthways again to create 4 equal batons per block, 12 in total.
b) Roll each baton of Cheddar in a slice of chorizo and lay seam-down on a serving platter.
c) Once the broccoli is cooked, stir in the remaining garlic and lemon zest and squeeze in some lemon juice. Stir well to combine.
d) Transfer the broccoli to a serving dish and drizzle over the honey (see pantry for amount). Sprinkle over the toasted almond flakes.
a) When your paella is cooked, remove it from the oven and stir through the cooked prawns, pepper, sun-dried tomato paste and remaining parsley.
b) Season to taste with salt, pepper and a squeeze of lemon if needed. TIP: Add a splash of water to loosen the paella if needed.
c) Share your paella between your serving bowls. Sprinkle over the parsley and lemon zest mixture and serve any remaining lemon on the side.
d) Transfer your garlic baguettes to a sharing platter.
e) Serve the prawn-chorizo paella with your flaked almond broccoli, cheddar rollitos and garlic baguettes alongside.
Enjoy!
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