A recipe mix with paprika, lemon and parsley for a delicious and vibrant Spanish-style rice dish.
Dried Onion, Maltodextrin, Garlic Powder, Paprika (10%), Salt, Chilli Powder (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Flavouring, Lemon Peel Powder (5%), Acid (Citric Acid), Parsley (3%), Black and White Pepper, Turmeric, Sunflower Oil.
For OUR RECIPE you will need…
1 sachet Schwartz Paella Recipe Mix
1 red onion, diced
100g (4oz) chorizo, diced
325g (11oz) paella or risotto rice
1 litre (1¾ pints) water
1 red pepper, diced
200g (7oz) raw prawns, defrosted if frozen
100g (4oz) frozen peas
1. Fry onion and chorizo for 4-5 minutes, or until lightly browned. Add rice and cook for a further minute, stirring.
2. Mix sachet contents with water, stir into pan with red pepper and bring to the boil. Reduce heat and simmer stirring occasionally for 20 minutes, or until water is mostly absorbed and rice is cooked.
3. Add prawns and peas, cook for a further 3-4 minutes, or until prawns are cooked through.
4. Serve immediately with a green salad.
Hints & Tips…
Why not try replacing the prawns with diced chicken breast and frying with the onion and chorizo for 6-7 minutes, or until browned. Follow remaining directions above, ensuring chicken is cooked through before serving.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
|of which saturates||0.6g||2.7g||14%|
|of which sugars|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)