Make a Spanish sensation in minutes! You'll whip up a tasty smoked paprika and chilli sauce, before adding succulent jumbo prawns and serving on brown rice with a roasted garlic aioli drizzle.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||9.8 g|
|Protein||5.5 g||31.3 g|
|Salt||0.48 g||2.73 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Halve the cherry tomatoes
Heat a large, wide based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat
Once hot, add the halved cherry tomatoes and most of your roasted garlic paste (save the rest for your aioli later!) and cook for 1-2 min or until the tomatoes have started to soften
Once the tomatoes have started to soften, add the chilli flakes (can't handle the heat? Go easy!), smoked paprika, tomato frito, tomato paste, spinach and Chinese rice wine and cook for 1 min
Season with a pinch of salt and pepper
Transfer any remaining chopped tomatoes to a bowl, cover and keep in the fridge to use up to 3 days later
Drain and add the jumbo king prawns to the pan and cook for 2-3 min further - these are your Spanish garlic & chilli jumbo king prawns
Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies
While the prawns are cooking, squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Cut the lemon[s] into quarters
Combine the remaining garlic paste, mayonnaise and the juice of 1  lemon quarter[s]
Season with a pinch of salt and pepper – this is your garlic aioli
Serve the Spanish garlic & chilli jumbo king prawns over the heated brown rice
Drizzle the garlic aioli over the top and serve with the remaining lemon