Prawn and chorizo jambalaya

Comfort food with summer colours, all bursting with rich flavour.

INGREDIENTS

1 tsp vegetable oil
200 g chorizo, sliced
1 onion, chopped
2 celery sticks, chopped
1 green pepper, deseeded and chopped
4 garlic cloves, crushed
1 tbsp Cajun seasoning
300 g long-grain rice
1 tbsp tomato puree
1 tin of tomatoes
2 sprigs of fresh thyme
600 ml fish stock
16 large prawns

To serve

A handful of chopped parsley
150 ml sour cream
Lime wedges

METHOD

1. Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2–3 min, until the oil has been released from the chorizo. Remove from the pan, leaving the oil behind, and set aside.
2. Add the onion, celery and green pepper to the pan and fry on low for 8–10 min until softened. Add the garlic and fry for a further 2 min.
3. Stir through the Cajun seasoning, then tip in the rice and add the chorizo back in with the tomato puree, tinned tomatoes, thyme leaves and fish stock. Give it all a good mix, pop the lid on and cook for 20 min, stirring occasionally. If at any point it seems too dry, add a little water.
4. Grill the prawns under a hot grill. Once the jambalaya is cooked, remove from the heat and place the prawns and parsley on top before taking to the table. Serve with soured cream and lime wedges.