Make a gourmet meal fast with this easy paella tray bake recipe. Featuring prawns and sweet cherry tomatoes, it’s seriously delicious.
Serves44
Cook time30 mins30 minutes
Prep time20 mins20 minutes
Ingredients
1 tbs olive oil
80g sliced pepperoni
1 brown onion, chopped
1 red capsicum, seeded, chopped
1¼ cups (250g) medium-grain rice
100g cherry tomatoes, halved
2 cups (500ml) chicken stock, warmed
¾ cup (90g) frozen peas
20 raw prawns, peeled leaving tails intact, deveined
¼ cup flat-leaf parsley sprigs
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
