Jambalaya
This delicious paella recipe combines the rich flavors of chorizo, succulent prawns, and tender baby shrimp with aromatic basmati rice infused with saffron. The dish is finished off with the vibrant color and freshness of peas, creating a balanced and satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 4 handfuls basmati rice
- hot chicken stock
- 150g prawns, shelled
- 3 baby shrimp, tentacles removed, and body sliced
- 1 chorizo sausage, skinned & sliced
- 1 cup frozen peas, thawed
- Pinch safron, soaked in water
- 1 large onion, sliced
- 1 heaped tsp garlic paste
- seasoning
- a little oil
Instructions
- Fry the chorizo in a little oil until browned on both sides. remove from the pan, keeping the chorizo flavoured oil in the pan. Fry the onions for 5 mins or so until translucent in the oil. Add the garlic and cook for a further minute or so. Add the rice and coat in the oil. Add the chorizo back to the pan. Season and add the hot chicken stock a little at a time, stirring occasionally until the rice is al dente. Add the seafood & peas to the pan and cover, checking that the rice isnt too stodgy. You may need to add a little more stock, to prevent it from sticking. The seafood will only take a few minutes to cook. Once cooked, serve immediately.
Yield
Serves 6
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