Garlic Prawns & Chorizo Risoni
with Roasted Cherry Tomatoes
We've taken a few of our favourite things – chorizo, garlic prawns and lightly charred cherry tomatoes – and turned them into a dish distantly related to paella. It's baked in the oven to give you time to pour a wine, put your feet up, and set the mood for a meal to remember.
We’ve replaced the arborio rice in this recipe with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
snacking tomatoes
1
brown onion
3 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
½
lemon
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
Nan's special seasoning
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
tails-on prawns
(Contains Crustacean;)
pinch
chilli flakes
1 packet
parsley
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Halve snacking tomatoes. • Place tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
• Finely chop brown onion and garlic. • Roughly chop mild chorizo. • Zest lemon to get a pinch, then cut into wedges.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boling water until 'al dente', 7-8 mintues. • Drain risoni.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and Nan's special seasoning, cook until fragrant, 30 seconds. • Remove pan from heat. Return risoni to pan. • Stir in Parmesan cheese, baby spinach, lemon zest, a generous squeeze of lemon juice and roasted tomatoes. Season to taste. Transfer to serving plates and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.
• Finely chop parsley. • Divide chorizo risoni between bowls. Top with garlic prawns. • Sprinkle with parsley. Serve with any remaining lemon wedges. Enjoy!