THE OLIVE RECIPE

EASY PRAWN JAMBALAYA 45 MINUTES | SERVES 2 | EASY

• Groundnut or sunflower oil 1 tbsp

• Chorizo 50g piece, diced

• Onion 1, chopped

• Garlic 1 clove, crushed

• Green pepper 1 small, diced

• Celery 1 stick, diced

• Thyme tsp of leaves

• Bay leaf 1, crumpled

• Paprika 1 tsp (not smoked)

• Dried chilli flakes a good pinch

• Basmati rice 125g

• Chicken stock 300ml

• Vine tomatoes 2, chopped

• Raw peeled prawns 200g, butterflied

• Flat-leaf parsley a handful, chopped

• Tabasco sauce a good shake

• Heat the oil in a lidded non-stick pan. Add the chorizo and cook until it crisps up a little and gives out some oil. Add the vegetables, cook on a gentle heat, stirring now and again, for 10 minutes or until softened.

• Stir in the herbs and spices, and cook for a minute. Tip in the rice and stir everything together until the rice is coated and starting to toast. Add the stock, stir and bring to a simmer. Put on a lid then leave on a low simmer for 15 minutes or until the rice is cooked and stock absorbed. If it looks a little dry during cooking, add another splash of stock or water.

• Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through. Stir in the parsley and Tabasco, and serve with more hot sauce on the side, if you like.

PER SERVING

• 539 KCALS

• Fat 15.4G Saturates 4.2G

• Carbs 60.7G Sugars 9g

• Fibre 6.9G Protein 35.8G

• Salt 1.9G