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||1.5 g||9.7 g|
|Protein||4.9 g||32.7 g|
|Salt||0.39 g||2.6 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, half [all] the chopped tomatoes, 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