Easy paella tray bake
20m prep 30m cook 4 servings
This easy protein-packed paella bake is full of vegetables, prawns and pepperoni - yum!
481 calories per serve
Allergens: Recipe may contain crustacean.
10 Ingredients
1 tbsp olive oil
80g sliced pepperoni
1 brown onion, chopped
1 red capsicum, seeded, chopped
1 1/4 cups (250g) medium-grain rice
100g cherry tomatoes, halved
2 cups (500ml) chicken stock, warmed
3/4 cup (90g) frozen peas
20 raw prawns, peeled leaving tails intact, deveined
1/4 cup flat-leaf parsley sprigs
3 Method Steps
Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add the pepperoni and cook for 2 mins or until lightly browned. Use a slotted spoon to transfer to a heatproof bowl. Add the onion and capsicum to the pan. Cook for 3 mins or until onion softens.
Spread the rice over a 2cm-deep large roasting pan. Arrange pepperoni, onion mixture and tomato over the rice, pressing down slightly. Pour over stock.
Cover the pan tightly with foil. Bake for 15 mins. Uncover the pan. Sprinkle the rice mixture with the peas and top with the prawns. Bake for 10 mins or until the rice is tender and the prawns curl and are cooked through. Sprinkle with parsley to serve.
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