Seared paprika prawns

Name: Seared paprika prawns
Cook time: 20 min
Yield: 2

with wild rice paella and black garlic aioli

Ready in around 20 mins

RECIPE FACT:

Paella, known as Spain’s national dish originates from the Valencia region and found its name from the pan it’s cooked in.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the capsicum into ½ cm strips discarding the core. Peel and finely slice the red onion. Open the bag of steamed brown and wild rice, squeezing gently on the bag to break up any large clumps and set aside.
2. TO COOK THE PRAWNS:

Remove the prawns from their packaging and pat dry with a paper towel. Place into a bowl with the paprika and lemon seasoning. Drizzle with oil, season with salt and pepper and toss to coat. Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the prawn, and char for 30-60 secs each side or until cooked through – this may need to be done in batches. Remove from the pan onto a plate and cover to keep warm.
3. TO COOK THE PAELLA:

Respray the pan with oil and place back over a medium-high heat. Once hot, add the onion and capsicum and cook for 3-4 mins stirring occasionally to create a char. Add the brown and wild rice, season with salt and cook for 1 min. Add the tomato sofrito and peas then stir to combine. Arrange the prawns on top of the rice mix, pouring over any resting juices, cover with a lid and cook for a further 1-2 mins undisturbed.
TO SERVE:

Spoon prawn paella into bowls. Top with a handful of mesclun and a drizzle of oil. Dollop with black garlic aioli and sprinkle over the toasted almonds. Serve any remaining mesclun on the side.