Quick Prawn and Chorizo Jambalaya

Ingredients

• 1 tbsp olive oil
• 120g cooking chorizo, diced
• 1 onion, finely chopped
• 1 green pepper, diced
• 2 celery sticks, diced
• 3 cloves garlic, crushed
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 300g long grain rice
• 400g tin chopped tomatoes
• 500ml hot chicken stock
• 300g raw peeled king prawns
• 3 spring onions, sliced
• Salt and black pepper to taste

Method

1. Heat the oil in a large lidded pan over a medium-high heat. Fry the chorizo for 3 minutes until the oil runs.

2. Add the onion, pepper and celery and cook for 5 minutes. Stir in the garlic, Cajun seasoning and paprika for 1 minute.

3. Add the rice, tomatoes and stock. Season, bring to the boil, cover and simmer on a low heat for 12 minutes, stirring once.

4. Stir in the prawns, cover and cook for 4 to 5 minutes until the prawns are pink and the rice is tender.

5. Scatter with spring onions and serve.