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Recipe for Prawn Jumbalaya

(Ref: RCP039)

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Recipe


This is a truly mouth watering dish that packs a real punch on the flavour and spice fronts!...
Serves:	4
Preparation Time:	5 mins
Cooking Time:	25 mins
Filling:	Arborio Rice - 1 cup
	Olive Oil - 6 tbsps
	Chorizo, cut into 1cm slices - 150 g
	Smoked Paprika - 1 tsp
	Paprika - 2 tsps
	Fresh Garlic, finely chopped - 10 cloves
	Onion, finely chopped - 1
	1 each Green, Red and Yellow Peppers, chopped - 3
	Chicken Thighs, chopped - 500 g
	Prawns - 350 g
	Chicken Stock - 1.3 litres
	Thyme - 1 sprig
	Bay Leaves - 2
	Oregano - 1 tbsp
	Long Grain Rice - 500 g
	Sea Salt - to taste
	Cayenne Pepper - 1 tsp
	Spring Onions, sliced - 5
	Price's Spices Haitian Hottie Chilli Sauce - to taste
	Price's Spices Pipers Potion Pickled Chillies - 1 tsp
Method:	• Heat the oil in a large deep frying pan. Add the sliced chorizo and fry until lightly browned. Add the paprika and stir to colour the oil. • Add the garlic, cook for 30 seconds, then add the onion, green / red / yellow peppers, and Pipers Potion Chillies. Cook over a medium heat until lightly browned. • Add the chicken, prawns, bay leaves, thyme and oregano and fry over a medium heat for 5 minutes. • Add the rice and stir for 2 minutes. Add the chicken stock and salt, bring to the boil, cover and simmer for about 15 minutes, until the rice has absorbed all the liquid and is tender. • Stir in the spring onions and some cayenne pepper to taste. • Add a splash or two of Haitian Hottie Chilli Sauce to zing things up, and serve with a green salad.

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