Prawn and chorizo jambalaya
- 2tbsp vegetable oil
- 1 onion, peeled and sliced
- 1 clove garlic, peeled and finely chopped
- 2 sticks celery, chopped
- 1tsp dried oregano
- Pinch of allspice
- 110g pack Spanish chorizo sausage, chopped
- 400g can chopped tomatoes
- 1.2 litres (2½ pints) hot vegetable, chicken or fish stock
- 1tsp Tabasco sauce
- 300g (10oz) basmati rice
- 200g (7oz) raw prawns
- Salt and freshly ground black pepper
- Celery leaves/spring onions, to garnish
Woman's Weekly cookery editor Sue McMahon says: Add chicken thigh fillets and bacon lardons, or more prawns, to stretch the meal to serve more people.
- Put the oil in a large, wide pan, with the onion, garlic and celery and fry gently for 5 mins until softened. Stir in the oregano, all-spice and chorizo and cook for a couple of minutes.
- Add the tomatoes, stock and Tabasco. Bring to the boil, then leave to simmer, uncovered, for 6-8 mins.
- Stir in the rice, cover and cook over a low heat for 15 mins until the rice is just tender and the stock almost absorbed.
- 4 Stir in the prawns and cook for 2-3 mins until they change from grey to pink. Season. Sprinkle with chopped celery leaves or spring onions to serve. (Not suitable for freezing).
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 494(kcal)
- Fat 13.0g
- Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.