Prawn & Chorizo Risoni
with Apple, Rocket & Fennel Salad
Impress your guests, family and friends with a rich risoni speckled with smokey chorizo and succulent prawns whipped up in no time! Pair with our refreshingly crisp apple salad for a well-rounded flavour sensation to bring to your table tonight.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
Capsicum
1 packet
parsley
3 clove
garlic
½
red onion
½
lemon
1
apple
1 sachet
paprika spice blend
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
chicken-style stock powder
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop mild chorizo, capsicum and parsley. • Finely chop garlic and red onion (see ingredients). • Slice lemon into wedges. • Thinly slice apple into wedges.
• Half-fill a large saucepan with boiling water, add a generous pinch of salt and place over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni and set aside.
• While the risoni is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and onion, stirring, until golden, 5-6 minutes. • Reduce heat to medium, then add paprika spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add risoni to pan with chicken-style stock powder and stir to combine. Remove from heat and cover to keep warm.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, half the butter and the remaining garlic, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.
• Stir parsley and the remaining butter through the risoni. Add a splash of water to loosen the risoni if needed. Season to taste. • In a large bowl, combine spinach, rocket & fennel mix, apple and a drizzle of olive oil. Season to taste.
• Divide chorizo risoni between bowls, then top with garlic prawns. • Serve with apple, rocket and fennel salad, and any remaining lemon wedges. Enjoy!