Baked Piccolo Tomato Rice With Prawns And 'Nduja Recipe
Piccolo cherry tomatoes and 'nduja provide a sweet and spicy base for this crispy baked rice dish. Topped with prawns, roasted Piccolo tomatoes on the vine and finished with plenty of lemon and parsley, it manages to be both fresh and rich all at once.
Ingredients
- 700ml of chicken stock
- 400g of Piccolo tomatoes on the vine, around 300g halved, vines reserved, the rest kept on the vine
- 2 tbsp of olive oil, plus extra for drizzling
- 2 shallots, finely chopped
- 4 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 60g of 'nduja
- 300g of paella rice
- 8 king prawns, shell-on
- 1/4 bunch of flat-leaf parsley, finely chopped, to serve
- 1 lemon, cut into wedges, to serve
Method · 45 min
- Preheat the oven to 200°C and line a baking sheet with baking paper
- Bring the chicken stock to a simmer in a medium saucepan with the reserved tomato vines. Remove from the heat and set aside to infuse the tomato flavour
- Heat the olive oil in a wide ovenproof pan over a medium heat. Add the shallots and cook for 5 minutes until soft and translucent
- Add the garlic and smoked paprika and cook for another minute. Stir in the 'nduja and cook until it begins to melt into the oil, then add the rice and cook for 2 minutes, stirring until all the grains are coated in the oil
- Add the halved Piccolo tomatoes and hot tomato stock, discarding the vines. Season with salt and pepper, stir to combine and and bring to a simmer
- Transfer the pan to the oven and bake uncovered for 20 minutes, until the rice is almost cooked through and the edges are golden and have started to develop a crust
- Meanwhile, place the remaining tomatoes onto the lined baking tray. Drizzle with olive oil and season with salt. Roast for 15-20 minutes, until starting to blister, then remove and set aside
- Carefully remove the pan from the oven, nestle the prawns into the surface of the rice, then return to the oven for a further 10 minutes, or until the prawns and rice are cooked through
- Remove the rice from the oven and leave it to rest for 5 minutes. Arrange the tomatoes on top of the rice, scatter with the parsley and serve with the lemon wedges for squeezing over
