Jambalaya

Ingredients

• 2 tbs olive oil
• 150g chorizo sausage, sliced
• 2 garlic cloves, crushed
• 1 onion, chopped
• 1 red capsicum, seeds removed, diced
• 1 green capsicum, seeds removed, diced
• 1 tsp sweet smoked paprika
• 200g long-grain rice
• 2 bay leaves
• 500ml tomato passata or canned crushed tomatoes
• 1 1/2 cups (375ml) chicken stock
• 1/4 tsp cayenne pepper
• 500g green prawns, peeled, de-veined, tails intact
• 3 tbs chopped flat-leaf parsley
• 6 shallots (spring onions), sliced

Directions

1. Heat oil in a large frypan over medium-high and fry chorizo until golden on both sides. Transfer to a plate and set aside. Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika.

2. Return chorizo to the pan and stir in the rice, bay leaves, passata, stock and cayenne. Season well. Bring to the boil then reduce heat to low and simmer for 20 minutes, stirring to ensure rice does not stick.

3. Add prawns, cover, and cook for a further 5 minutes. Add the parsley and stir well. Place in serving bowls and garnish with shallots.