Chorizo and prawn jambalaya

Jambalaya

July 20, 2014 • Cook • Views: 4495

This recipe is dedicated to my lovely mummsy, who this week sent a small deli’s worth of cheese, olives and salami all the way to JKT. Such tasty treats inspired me to cook up a big pan of prawn and chorizo jambalaya, flavoured with smokey paprika, cayenne pepper and a big handful of fresh parsley. If you like it spicy, feel free to add in some extra chilli flakes¬†to¬†give it a real kick.

Method

In a large non-stick fry pan, fry up the olive oil, onion, garlic, diced capsicum and chorizo on a medium heat until the onion has softened. Stir through paprika and cook for a further 1-2 minutes, until fragrant.

Add rice, passata, chicken stock, bay leaves and cayenne pepper, and bring to the boil before reducing to a simmer. Stirring every five minutes, cook for about 20 minutes until the rice starts to soften. When just al dente, stir through prawns and cook for a further 5 minutes, until everything is cooked through.

Stir through the parsley and season with salt and pepper, then serve with a piece of crusty bread.

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