Paella Rice Salad

Frozen and canned veg, microwave rice and pre-cooked prawns make this one easy meal. Ol!

The ingredient of Paella Rice Salad

• 125g gluten free chorizo thinly sliced
• 300g can corn kernels rinsed drained
• 80g 1 2 cup frozen green peas
• 450g packet microwave white long grain rice
• 60ml 1 4 cup olive oil
• 11 2 tbsp sherry vinegar
• 1 tsp honey
• 285g jar piquillo peppers drained chopped
• 250g peeled cooked prawns deveined tailsu00a0intact
• 1 2 cup chopped fresh continental parsleyu00a0leaves
• lemon wedges to serve

The Instruction of paella rice salad

• heat a frying pan over medium high heatu00a0cook the chorizo turning once for 3 4u00a0minutes or until golden and crisp add the corn and peas cook stirring often for 2u00a0minutes or until heated through transfer to a large bowl
• meanwhile heat the rice following packet directions combine the oil vinegaru00a0and honey in a small jug
• add the piquillo pepper prawns parsley rice and dressing to chorizo mixture season toss gently to combine then divide among serving bowls serve with lemon wedges

Nutritions of Paella Rice Salad

fatContent: 544 203 calories
saturatedFatContent: 23 9 grams fat
carbohydrateContent: 6 1 grams saturated fat
sugarContent: 51 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 3 grams protein
sodiumContent: n a

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