Prawn jambalaya

This is made possible by BBC Foods!

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery sticks, finely chopped
• 1 red and 1 yellow pepper, seeds removed and finely chopped
• 2 tsp sweet smoked paprika
• ½ tsp ground cumin
• 250g/9oz basmati rice
• 500ml/18fl oz chicken stock
• 3 vine tomatoes, finely chopped
• 400g/14oz raw tiger prawns
• large handful of flat-leaf parsley, finely chopped
• salt and freshly ground black pepper
• 1 lemon, cut into wedges, to serve

Method

1. Heat the oil in a large, deep frying pan over medium-high heat.

2. Cook the onion for 3 minutes until softened, stirring often.

3. Add the garlic, celery, peppers, paprika, and cumin. Season well with salt and pepper.

   1. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock, and tomatoes.

   2. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 15 minutes.

4. Add the prawns, stir through the rice and cook for a further 4–5 minutes.

5. Stir through the parsley, reserving a little for garnish.

6. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside.

Banner and Image Credit: BBC