Jambalaya by James Martin
Main dish
Meat
Medium
45min
6 servings
ingredients
50ml olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 tsp sweet smoked paprika
300g long grain rice
2 sprigs rosemary chopped
400g Cirio chopped Tomatoes
600ml chicken stock
400g chicken breast sliced
12 prawns shell on
200g chorizo sliced
1 lemon juice only
1 small bunch flat leaf parsley
salt and pepper
Preparation
- In a large frying pan or paella pan heat the oil fry the chicken for 2 minutes add the onions chorizo and garlic cook for a further 2 minutes add the paprika and rosemary then add rice and tomatoes and stock, simmer for 15 minutes then add the prawns and cook for a further 3 minutes until the prawns are pink.
- Season sprinkle over parsley squeeze over lemon and serve.
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