Serves 4

Prawn and chorizo jambalaya recipe

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Takes 30 minutes to make, plus cooling

150g piece chorizo, diced
1 each small red and small yellow pepper, deseeded and sliced
1 onion, finely sliced
2 celery sticks, finely sliced diagonally
2 garlic cloves, crushed
1 red chilli, finely chopped
Leaves from a few fresh thyme sprigs
200g long-grain rice
227g can chopped tomatoes
700ml vegetable or chicken stock, hot
½ tsp Tabasco sauce, plus extra to serve
200g raw tiger prawns, peeled and deveined
4 spring onions, trimmed and finely sliced
Lime wedges, to serve

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1. Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
2. Add the peppers, onion, celery, garlic and chilli to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
3. Stir in the chorizo, prawns and spring onions and cook for 1 minute. Serve or cool completely to freeze.

Nutritional info

Per serving: 414kcals, 12.5g fat (4.5g saturated), 28g protein, 53g carbs, 7.6g sugar, 1.8g salt

Chef's tip

To free: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.

Wine Recommendation

This is terrific with a glass of chilled, ripe rosé.

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Alison Harrison | February 15

Very easy to cook. Fast tasty meal have cooked this a couple of times also frozen a batch from my student son.

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