Prawn & Chorizo Jambalaya

Ingredients

• 100g chorizo, diced
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 300g long grain rice
• 1 x 400g tin chopped tomatoes
• 500ml chicken stock
• 250g raw peeled prawns
• Salt and pepper, to taste

Method

1. Heat a large, deep pan over medium heat and cook the chorizo for 2-3 minutes until it releases its oil.
2. Add the onion and red pepper and cook for 5 minutes until softened.
3. Stir in the garlic and smoked paprika and cook for 1 minute.
4. Add the rice and stir to coat, then pour in the chopped tomatoes and stock. Bring to a simmer, then cover and cook on low heat for 15 minutes.
5. Stir in the prawns, cover, and cook for a further 4-5 minutes until the prawns are pink and cooked through and the rice is tender.
6. Season with salt and pepper before serving.