Prawn and Chorizo Paella
with Lemon Dressed Rocket
This Prawn and Chorizo Paella is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
1
Onion
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
90
Diced Chorizo
175
Risotto Rice
15
Chicken Stock Paste
1
Saffron
1
Flat Leaf Parsley
1
Lemon
40
Wild Rocket
225
King Prawns
(Contains Crustaceans)
Not included in your delivery
1
Olive Oil for the Dressing
500
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Boil your kettle, then pour the water for the stock (see pantry for amount) into a measuring jug.
Heat a drizzle of oil in a large 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.
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the onion and fry until softened, 4-5 mins, then add the pepper and fry for 3-4 mins more. Stir frequently and adjust the heat if necessary.
Once the veg has softened, add half the garlic and cook for 1 min more.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Pour in the boiled water, chicken stock paste and saffron. Stir well to combine and bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Cut half the lemon into wedges.
Meanwhile, pour the olive oil for the dressing (see pantry for amount) into a medium bowl. Add a squeeze of lemon and season with salt and pepper. Stir together well.
Just before serving, add the rocket to the bowl and toss to coat the leaves in the dressing. TIP: Don't do this too early or the rocket will become soggy.
When the paella has about 5 mins left, drain the prawns and pat dry with kitchen paper.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.
Add the remaining garlic and half the lemon zest to the pan, then cook for 1 min more.
Once cooked, remove from the heat and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
When everything's ready, remove the paella from the oven. Squeeze in some lemon juice and season with salt and pepper. Stir through half the parsley, then taste and add more salt, pepper and lemon juice if needed.
Spoon the paella onto your plates. and top with the prawns, then sprinkle over the remaining parsley and lemon zest.
Serve with a lemon wedge and the rocket salad alongside.
Enjoy!
