Ready meals
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Jambalaya by James Martin

Main dish




6 servings


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






  1. 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.
  2. Season sprinkle over parsley squeeze over lemon and serve.

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