Flavours OF THE MED

Jambalaya

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

Serves 4-6 • Ready in 1 hr

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

to serve:

small handful of chopped parsley 150ml soured cream lime wedges

1 Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2-3 mins, 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 mins until softened. Add the garlic and fry for a further 2 mins.

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