| | | |
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
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| | 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. |
Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Fish & Seafood Recipes > Recipe for Prawn Jumbalaya 
